Jalapeno Popper Grilled Cheese with Warming Tomato Soup

Ingredients

For the Grilled Cheese:

Nonstick cooking spray
4 slices turkey bacon
1/4 cup whipped cream cheese, divided
4 slices crusty whole wheat bread
2 tablespoons canned sliced jalapenos, drained
4 slices reduced fat Cheddar cheese

For the Soup:

1 tablespoon olive oil
1 medium onion, chopped
2 (28-ounce) cans crushed tomatoes
2 cups low sodium vegetable broth
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
¼ teaspoon ground black pepper
1 (8.5 oz) can no-salt added peas and carrots, drained and rinsed

Preparation

For the Grilled Cheese:

Coat a large skillet with nonstick cooking spray and heat over medium heat. When the oil is shimmering, add the turkey bacon and cook until crispy, turning regularly, about 10 minutes. Remove the turkey bacon from the pan and set aside to cool. Carefully wipe the pan with a clean paper towel.

Top each of the four slices of bread with 1 tablespoon of cream cheese. Top two slices of bread with two slices of the cheese, 1 tablespoon of jalapenos, and 2 two slices of cooked bacon. Top each with a second slice of bread to make a sandwich.

Coat the same large skillet with nonstick cooking spray and heat over medium-low heat. When the oil is shimmering, add the two sandwiches and cook, pressing down with the top of a pan, until the cheese has melted, about 3 minutes on each side.

Remove the grilled cheese from the skillet and place on two plates. Slice in half and serve warm.

For the Soup:

Heat oil in a large saucepan over medium heat. When the oil is shimmering add the onions and cook until onions are translucent and garlic in fragrant, about 3 minutes. Add the crushed tomatoes, broth, parsley, basil, oregano, garlic powder, salt and black pepper and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, until the flavors combine, about 25 minutes.

Remove the soup from the heat and allow to cool for 10 to 15 minutes.

Pour the soup into the blender and blend until smooth. Place soup back into the saucepan and add the canned peas and carrots. Bring the mixture to a boil and then lower the heat to medium-low and simmer, for 5 minutes.

Serve warm