Side Dish

Tomato-Basil Soup with Grilled Cheese

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prep time

15 min

total time

45 min

makes

6 servings, 1/6 recipe (281 g) each

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photo by:

kraft

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What You Need

1 tsp. oil

1 onion, finely chopped

1 small carrot, finely chopped

1 stalk celery, finely chopped

2 cups 25%-less-sodium chicken broth

1 cup water

1 can (796 mL/28 fl oz) diced tomatoes, undrained

1/4 tsp. black pepper

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed

1/4 cup plus 2 Tbsp. chopped fresh basil, divided

2 recipes The Ultimate Grilled Cheese

Make It

HEAT oil in large saucepan on medium-high heat. Add onions, carrots and celery; cook and stir 5 min. Stir in broth and water. Bring to boil; cover. Simmer 10 min. or until vegetables are tender.

ADD tomatoes and pepper; stir. Return to boil. Simmer 5 min. Stir in cream cheese and 1/4 cup basil. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat; cover. Keep warm on low heat while you prepare The Ultimate Grilled Cheese.

CUT each sandwich into 6 pieces. Ladle soup into 6 bowls; sprinkle with remaining basil. Top each soup bowl with 2 sandwich pieces. Serve immediately.