Grilled Cheese and Homemade Vegetable Soup

Published November 23, 2015


  • 1 tsp olive oil
  • 1/8 tsp minced garlic (or to taste)
  • 1/3 cup(s) (chopped) uncooked onion(s) (chopped)
  • 1/3 cup(s) uncooked celery (chopped)
  • 1/3 cup(s) uncooked carrot(s) (chopped)
  • 1 cup(s) reduced sodium vegetable broth
  • 1/2 cup(s) canned diced tomatoes (seasoned)
  • 1 pinch table salt
  • 1 pinch black pepper
  • 4 slice(s) fresh tomato(es)
  • 1/4 cup(s) shredded part-skim mozzarella cheese
  • 1 item(s) light English muffin
  • 1/2 Tbsp basil (chopped)

Heat oil in a small saucepan over medium heat; add garlic and cook, stirring, until lightly browned. Add onion, celery and carrot; sauté until tender. Add broth, diced tomatoes, pinch salt and pinch pepper; simmer until heated through. Meanwhile, divide tomato and cheese between open-face English muffin; broil until cheese starts to brown and garnish with basil.