Crock Pot Tomato Basil Soup & Grilled Cheese

Grilled cheese:

 

Slice focaccia bread, spread with butter, and layer provolone. Grill for 3-4 minutes a side

 

For the soup:

 

2 (28 oz) cans diced tomatoes, undrained

1 red onion, diced

2 (14 oz) cans chicken broth

1 Tbsp dried oregano

1 Tbsp dried basil

1 tsp salt

6 oz. evaporated milk

Small handful fresh basil leaves, sliced thin

 

Add tomatoes, onion, broth and dried spices and salt to crock pot. Cover and cook on low 6-8 hours.

 

Carefully use a ladle, scoop tomatoes and onions out of the pot (draining excess liquid back into the pot as you're doing this....the idea is to get most of the chunks out) and into a blender. Blender on high speed until smooth. Return blended tomato mixture to crock pot.

 

Slowly stir in evaporated milk until soup is a consistent color (add more or less milk based on your preferences).

 

Stir in basil leaves.

 

Turn crock pot down to "warm" until ready to serve.

 

Soup serves 10.

 

Per serving:

Cal 64

Fat 2.6g

Protein 3.5g

Carbs 7.2g

 

Grilled Cheese

 

For 1/2 sandwich (shown):

Cal 320

Fat 17g

Protein 14g

Carbs 30g

 

So, just eat more soup than grilled cheese and you'll be ok! :)

Done