A classic lunch at home for many children consisted of a grilled cheese sandwich and a bowl of creamy tomato soup. Never been a fan of grilled cheese sandwiches? Me neither. More often than not they were greasy, and unappealing.
So, we set out to change that. Give these two classics a healthy remake adult palates are sure to savor. With just the right combination of additional, flavorful ingredients, the blah sandwich that was only good for dipping in soup, has tasty pizzazz. This delicious, gourmet remake of retro creamy tomato soup will have you reaching for your blender, instead of a can. And if that wasn’t reason enough to try this soup recipe, you’ll notice that it includes nutritious ingredients.
Cannellini Cream of Tomato Soup (Blender Recipe)
Look Mom, no milk! Remake the classic soup you enjoyed as a child with fresh tomato, cannellini beans, and other nutritious ingredients for a satisfying blend of flavors you can whip up in minutes.
Yield: 3 cups
½ cup cannellini beans (cooked, white kidney beans)
1 large tomato, quartered
1 tablespoon tomato paste
1 cup onion, chopped
1 tablespoon grass-fed butter
1 cup water, boiling
1 teaspoon Italian seasoning
½ teaspoon sea salt
¼ teaspoon garlic powder
Fresh cracked black pepper to taste, or a dash of cayenne powder
- Heat water on the stove until piping hot.
- Sauté chopped onion in one tablespoon of grass-fed butter until onion begins to soften.
- Place all ingredients in a high powered blender or Vitamix. Affix cover and start blender on lowest setting. Increase to high and blend until soup is smooth.
- Carefully remove the blender’s center cap to release hot steam. Remove cover and pour soup into a bowl or mug when ready to serve.
Note: You can use olive oil or coconut oil to sauté the onions instead of butter, if you prefer. Adjust seasonings to taste.
Bacon, Avocado and Tomato Grilled Cheese Sandwich
Promote your next grilled cheese sandwich to gourmet status. The avocado and cheese add two creamy layers. The bacon adds a crispy crunch along with the toasted bread and the fresh slices of tomato add the perfect burst of juicy goodness.
Yield: per sandwich
2 slices Sprouted Grain Bread
1 slice fried bacon, uncured, nitrate and nitrite free
Slices of ripe, peeled avocado
2 or 3 tomato slices, thin
1 slice Cheddar cheese, opt.
Himalayan sea salt and Mrs. Dash seasoning, to taste
- Remove slices of sprouted grain bread from the freezer and thaw in the bread toaster.
- While bread is thawing, fry a slice of uncured bacon until crispy. Drain on a paper towel and break in half.
- Add slices of fresh avocado to one slice of bread. Mash avocado slightly with a fork. This will prevent it from sliding off the bread.
- Season the avocado with sea salt and Mrs. Dash.
- Place the two fried bacon halves on top of the mashed avocado.
- Top with thinly sliced tomato.
- Finish layering with a slice of cheddar cheese.
- Top with the second slice of bread.
- Melt a teaspoon or so of grass-fed butter in the skillet and lay the sandwich on top. Fry at medium-high heat until golden brown. Flip and brown on the other side and serve immediately.
Deborah Tukua is the editor of Journey to Natural Living and the author of the healthy fresh from the blender recipe book, Naturally Sweet Blender Treats. She is a freelance writer for the Farmers' Almanac and Chiropractic Economics magazine and author of the book, Marketing Strategies for Chiropractic Success. Check out Lowell and Deborah's super sturdy and handsome DIY Gardening Potting Bench Plans.