Sourdough bread: 80g (2 slices), Cheddar cheese (reduced-fat): 20g (1.5 tbsp, shredded), Gruyere cheese: 15g (1 tbsp, shredded), Butter: 5g (1 tsp), Canned tomatoes (diced): 200g (1 cup), Water: 180ml (3/4 cup), Garlic: 3g (1 clove, minced), Onion: 30g (1/5 cup, diced), Olive oil: 5ml (1 tsp), Dried thyme: 0.5g (1/8 tsp), Smoked paprika: 0.5g (1/8 tsp), Fresh basil: 2g (1 tsp, chopped), Salt and black pepper: to taste
1. Heat 5ml olive oil in a small pot over medium heat, add 30g diced onion and cook for 3-4 minutes until soft, add 3g minced garlic and cook for 30 seconds, stir in 200g canned diced tomatoes, 180ml water, 1g dried thyme, 0.5g smoked paprika, salt and black pepper to taste, bring to a simmer and cook for 8-10 minutes uncovered. 2. Remove from heat and blend until smooth with an immersion blender or regular blender, return to pot and stir in 2g chopped basil, heat gently if needed. 3. Meanwhile, spread 5g butter on one side of each slice of sourdough bread, layer 20g shredded cheddar and 15g shredded gruyere between slices (butter side out), grill in a non-stick pan over medium heat for 3-4 minutes per side until golden and melty. 4. Slice and serve hot with your fresh tomato soup.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
