Base Soup Meal 1 - Basil Soup & Grilled Chevre Sandwich

I received some sage advice on keeping up with this blog from some fabulous friends (thanks Ladies- Sarah, Lauren & Melissa- you are beautiful). One thing that I will certainly consider is that I don't have to post to you everyday, so long as I am consistent. Well, I am going to do my best then to be consistent and post on Sunday and Thursday of the week. That's my intent- we'll see how well I stick to it.


Given this intent the recipes and meals I made from the big batch of GardenTomato Base Soup or Sauce will be the topic of the next several posts and weeks. I hope you enjoy them as much as I do eating them. If I get more inspiration or, really, more time then I might post more frequently. At least for this series in case you, too, are sitting on a bunch of tomatoes you're not quite sure what to do with.

As you may recall, I posted last about a Garden Tomato Base Soup or Sauce. This was the result of having a TON of tomatoes and not knowing what 1 person could do with them all. I have since managed to make use of nearly all of them. I made this giant batch of soup or sauce and stuck in the fridge, each night (well almost each) making something new with it.
I mentioned in that first base post that I was so tired after cooking all the tomatoes, I opted for something extremely simple. So I made a tomato basil soup and grilled a sandwich with fresh basil and goat cheese. Nothing too fancy, but really, really satisfying!

This is not the most exciting post I'll share, however, it is the first of the dishes I've made with the Base Soup/Sauce and as promised I am telling you about it.

Ingredients:
1 1/2 C Base Soup or Sauce
1-2 T fresh chopped and torn basil
1/4 T garlic powder
1/2 tsp crushed red pepper flakes
1/2 tsp white pepper
1/4 tsp sea salt

1/4 cup onion rings
2 slices of low-calorie, whole wheat, no crap added bread (45 calories a slice in this recipe and still NO crap added!)
1/2 oz soft goat cheese
Olive Oil Spray

Make It:

1. Bring the base tomato soup to a boil, add spices and reduce to a simmer. Cover and simmer for several minutes while you slice the onions and prepare the bread.
2. Prepare the bread by smearing the goat cheese on both pieces, but only 1 side of each. Then place largely torn pieces of basil on the cheese. Set aside.
3. Heat a small frying pan with some olive oil or olive oil spray and stir-fry or 'grill' the onions until browned. Remove from pan.
4. Add the remaining basil to the soup and stir. Cover and keep on simmer.
5. Return frying pan to heat, coat with olive oil spray, place 1 piece of bread (cheese side up!) in the pan, add the onions to the cheese side and then place the other piece of bread (cheese side down!) on top of it. Cook on med-hi heat to brown and then flip to grill the other side. Slice in half.
6. Pour the hot soup into a soup bowl and serve with the grilled sandwich.

Again, not too involved but a really tasty meal! And it's really low in calories but high in nutrients! Under 300 calories and over 16 grams of protein- not to mention all that C and A from the tomatoes and everything else in there. You really can't go wrong with this simple little dish.

Nutritional Info

Servings Per Recipe: 1

Amount Per Serving

Calories: 263.0

Total Fat: 7.9 g

Cholesterol: 6.5 mg

Sodium: 908.9 mg

Total Carbs: 37.0 g

Dietary Fiber: 13.7 g

Protein: 16.8 g