Friday, January 3, 2014

RECIPE: Grilled Cheese 'n' Tomato Soup {a childhood classic w/a healthy twist}

Grilled Cheese & Tomato Soup
{a childhood classic w/a healthy twist}

#Snowpocalypse: Winter Storm Hercules 2014 inspired me to go on a shopping spree at my local health food store in NYC to stock up on healthylicious comfort foods to munch on without packing on... {the lbs}.

Numero uno on my list was a childhood classic and FAVE OF MINE:
*** grilled cheese 'n' tomato soup ***


Of course, I opted for a healthy twist though. NO MORE Kraft cheese/over processed white bread/Campbell's 
salty tomato soup for this chic, {and hopefully you too}!!!  


Ingredients:
~ Bread {I used organic spelt multi-grain bread from a local baker in NYC, but, I also love Food For Life's Ezekiel bread}
~ Goat Cheese 
~ Low-Sodium Tomato Soup {I used Healthy Valley Organic No Salt Added Organic Tomato Soup}
~ Cooking Oil {I used Kelapo Coconut Oil Cooking Spray - It's SOY-FREE!}

Supplies:

~ Frying Pan
~ Pot 
~ Knife
~ Cutting Board
~ Spatula 
~ Plate
~ Bowl

Prep Time: 10 minutes
Serves: Depends... 1 - an army

Directions:
1) Get your supplies out. 
2) Pour the soup in a pot on the stove and set to medium heat.
3) Slice up thin pieces of cheese.
4) Spray the frying pan with cooking oil and set to low heat. 
5) Add two pieces of bread and the sliced cheese on top.
6) Watch the soup until it is boiling, then turn off the heat and pour into a bowl.
7) When the cheese is melted, turn off the heat, then marry the two pieces of toast and put onto a plate.
8) Enjoy! 

Nitty Gritty Nutrition Facts: 
Goat Cheese is easier to digest than conventional cow cheese. Sooo, if you're lactose intolerant,
{like 25% of Americans}, go for the goat!



FUN FACT: The word "soup" comes from the Latin word suppa, meaning "bread soaked in broth." 

Blissfully Yours,


Tatiana Ridley, CHHC, AADP