Creamy Tomato Soup with Cheddar Pumpkin Grilled Cheese Sandwiches
35Prep Time Minutes
55Total Time Minutes
12Number of Ingredients
1/4 cup Pure Wesson® Canola Oil
1-1/2 cups chopped yellow onion
1/2 cup chopped carrot
2 tablespoons finely chopped garlic
4 cups water
1 carton (33.5 oz each) Hunt's® Tomato Sauce
2 cans (6 oz each) Hunt's® Tomato Paste
1 can (12 oz each) evaporated milk
1/2 cup butter, softened
16 slices whole grain artisan or Italian bread
8 slices (1 oz each) part-skim mozzarella cheese
8 slices (3/4 oz each) Cheddar cheese
1 cup solid-pack pumpkin
1/2 cup grated Parmesan cheese
|% Daily Value|
|Total Fat||37 g||56%|
|Saturated Fat||18 g||92%|
|Dietary Fiber||7 g||29%|
|Vitamin C||15 mg||25%|
|Vitamin A||7503 iu||150%|
Heat oil in large saucepan over medium-high heat. Add onion and carrot; cook 2 to 3 minutes or until onion is tender. Add garlic; cook 1 minute more or until fragrant.
Add water, tomato sauce and tomato paste to saucepan; stir to combine. Reduce heat and simmer 15 minutes or until thickened slightly, stirring occasionally.
Remove soup from heat. Carefully blend mixture in saucepan with hand-held immersion blender until smooth. Stir in milk and keep warm; set aside.
Make grilled cheese sandwiches by buttering 1 side of each bread slice. Place 1 slice each of mozzarella and Cheddar cheese on half the bread on the non-buttered side. Spread 2 tablespoons pumpkin on non-buttered side of remaining bread slices; place pumpkin side down over cheese. Cook sandwiches in large skillet over medium heat until both sides are golden brown and cheese is melted. Let sandwiches stand 2 minutes; serve with soup sprinkled with Parmesan cheese.