Jillian's Easy Quick-Fix Dinner
This week the Denver weather has been kind of gloomy making it perfect for my favorite combination: tomato soup and gluten-free grilled cheese. When I was a kid I used to dip my grilled cheese in ketchup, but as I grew older (and wiser) I opted for a healthy tomato soup to accommodate my grilled cheese. Tomatoes are rich in antioxidants and are also a good source for potassium, which helps maintain a healthy balance of sodium in the body. Here is my healthy and simple mid-week gluten free recipe:
In a food processor or blender combine:
-1 28 oz. can crushed tomatoes
-1 Tbsp. light agave nectar
-1 minced clove garlic (optional)
-1/2 cup fresh basil (optional)
-1 Tbsp. Grapeseed Oil
Salt & Pepper to taste
I prefer my soup a little chunky, but if you prefer a thinner soup you can add some vegetable stock to thin it out.
Once blended to desired thickness transfer to a soup pot and simmer over medium high heat for about ten minutes, stirring occasionally. While the soup simmers prepare a grilled cheese using Udi’s Gluten Free Dairy Free Bread and your favorite cheeses. I use one slice of sharp cheddar and a slice of pepper jack so give it a little kick.
This recipe is great for gluten free vegetarians and GFCF diet substitutions can be made as well by using a dairy free cheese like Daiya on the grilled cheese.
What is your favorite rainy day quick-fix recipe?