Grilled Chees Croutons & Simple Tomato Soup – Low Carb and Gluten-Free
Crispy toasted grilled cheese croutons pair perfectly with a quick tomato soup. Low carb and gluten-free!
Half a recipe Low Carb Panini Bread
baked and cooled
sliced Land O'Lakes® 4 Cheese Italian Blend
red pepper flakes
low sodium vegetable stock
or chicken stock
For the croutons, cut panini bread into even squares, about 4 inches across. Carefully slice each square horizontally through the middle to create two thin slices.
Place one or two slices of cheese on a thin slice of bread and then top with the other half of the bread square. Spread butter on both sides of each sandwich.
Heat large skillet or griddle over medium heat and cook sandwiches until both sides are golden brown, about 4 minutes per side. Remove and let cool. Cut into 1-inch pieces.
For the soup, heat olive oil in medium saucepan over medium heat until shimmering but not smoking. Add onion and cook until translucent, about 5 minutes.
Season with salt, pepper and hot pepper flakes and cook 30 seconds more. Stir in tomatoes and broth and bring to a simmer. Cook 15 minutes.
Use an immersion blender to puree, or transfer to a blender or food processor. Stir in whipping cream, if using.
Serve hot with croutons sprinkled over the top.
Serves 8. Each serving has 12.9 g of carbs and 5.5 g of fiber. Total NET CARBS = 7.4 g.
By Carolyn Ketchum of All Day I Dream About Food