Grilled Cheese with Veggies and a Tomato Soup
Tomato soup with a grilled cheese sandwich is a well-known cheap combo. But we have found a way to make it also healthy, thanks to Maya Feller, M.S., RD, CDN, of Maya Feller Nutrition. She says that “Adding veggies to a classic sandwich—in this case, broccoli, zucchini, and red bell pepper, boosts the nutrient density of the meal.”
Ingredients:
- 3 tablespoons softened unsalted butter, divided in half
- 1 jalapeño pepper, seeded and minced
- 1 large red bell pepper, diced
- 1 cup broccoli florets
- 1 small zucchini, diced
- ¼ cup water plus 2 2/3 cups for the second part of the recipe
- 4 slices Cheddar cheese
- 8 slices whole-wheat bread
- 2 (11 oz) cans condensed tomato soup
Directions:
- Put 1 tablespoon of butter in a skillet over medium-high heat until melted. Add the zucchini, bell pepper, and jalapeño and cook for 2 to 3 minutes, stirring until softened. Add broccoli and stir. Add ¼ cup of water and cook for about another 3 minutes until the broccoli is tender. Drain the water and transfer to a medium bowl. Wipe the pan clean.
- Spread the remaining butter on one side of each bread slice and then place slices in the pan buttered-side down. Place the vegetables on said bread slices and put a cheese slice on top. Coat with another piece of bread, leaving the butter side up. Cook over medium heat until the cheese is melted and the sandwiches are lightly brown.
- Combine your soup and the remaining 1 â…” cups of water in a saucepan. Cook over medium heat, often stirring until heated thoroughly. You can cut the sandwiches in half and serve with the soup.
