Grilled Cheese and Tomato Soup

GRILLED CHEESE & TOMATO SOUP

Tomato soup:

1 Tbs. olive oil

1 tsp. minced garlic
1 celery stick, sliced
2 small carrots, peeled and chopped
1⁄2 cup diced yellow onions
Sea salt and pepper, to taste
Fresh basil leaf 

14 oz. canned fire roasted diced tomatoes
1 cup chicken stock
2 bay leaves
1 Tbs. butter
Sea salt and pepper, to taste
1⁄4 cup plain, nonfat Greek yogurt
1⁄4 cup unsweetened almond milk

1. Add olive oil, garlic, celery, carrots, onions and basil in large pot, medium heat. Sprinkle in salt and pepper. Sauté until veggies are tender. Add the diced tomatoes and stir. Add the chicken stock, bay leaves and butter. Return to a simmer until the veggies are really soft, about 15-20 minutes. Add the Greek yogurt and almond milk. Stir until well combined. Remove the bay leaves.
2. Use immersion blender until smooth.

Grilled Cheese:

8 slices Daves killer wheat bread
4 slices Citterio Sliced rosemary ham from Costco
9 Tbs. low-fat, shredded mozzarella cheese 

Handful of chopped spinach

3. Make the grilled cheese sandwiches by placing 1 slice of ham, 3 tablespoons cheese and some spinach in between two slices of bread. Cook in a large grid waffle iron. Cook until the cheese is melted and the bread is toasted.

For a real treat, like joeys 40th bday dinner, we use homemade bread for the grilled cheese sandwiches.