Grilled Cheese & Tomato Basil Soup

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Step 1

Heat a large pot over medium heat. Add olive oil, onions, celery, carrot, garlic and basil. Sprinkle in some salt and pepper. Sauté until veggies are soft.

Step 2

Add diced tomatoes and stevia. Stir.

Step 3

Add chicken stock, bay leaves and butter. Return to a simmer until the veggies are really tender, about 15-20 minutes.

Step 4

Add the milk and Greek yogurt. Stir. Remove the bay leaves.

Step 5

Transfer soup to a high-powered blender (or use an immersion blender in the pot) and blend until smooth. Make sure the lid is on tight and the blender is not too full; blend in a couple different batches if necessary.

Step 6

Make grilled cheese by placing 3 oz turkey, 2 Tbsp cheese and spinach in between slices of bread. Cook in a panini press, sandwich maker or in a pan on the stove. Cook until cheese is melted and bread is toasted.

Step 7

Slice each sandwich into four pieces. 3 pieces per serving.

Step 8

Weigh the entire soup recipe and divide the weight by the number of servings. Enjoy grilled cheese on the side or dip in soup.