Roasted Tomato Soup with Artichoke And Spinach Grilled Cheese

Roasted Tomato Soup with Artichoke and spinach grilled cheese

Roasted Tomato Soup with Artichoke And Spinach Grilled Cheese

This recipe is for 2 people!

It also is a high potassium dish because, well, it’s tomato soup. There’s not a lot of way around it. One way to possibly lower the potassium is by changing the serving size to 8 ounces. Another possibility is to use only 1 lbs of tomatoes and add 1/2 cup or so of vegetable broth to the soup instead.

Servings 2
Calories 635 kcal


  • 1 bulb of garlic
  • 1.5 pounds tomatoes about 5 medium sized tomatoes
  • 1 red bell pepper seeded and cut into large pieces
  • 1 onion chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper
  • 1/2 cup water
  • 1/3 cup fresh basil
  • 2 cups raw spinach chopped
  • ¾ cup ricotta
  • 1/2 cup shredded mozzarella
  • Salt and pepper
  • 7 small artichoke heart chopped
  • 1 tablespoon olive oil
  • 4 slices sourdough bread or lower sodium whole grain bread


  • Preheat oven to 350ºF.
  • Slice about ½ inch off of the top of the bulb of garlic - just enough to expose the cloves.
  • Place the tomatoes, bell pepper, and onion in a baking dish. Drizzle 1/2 tablespoon of olive oil over the vegetables, along with a small pinch of salt. Mix together with your hands.
  • Pour the rest (1/2 tablespoon) of olive oil on top of the head of garlic and enclose it in aluminum foil.
  • Place on the plate with the vegetables. Bake in a preheated oven at 350ºF for 45 minutes.
  • Once cooked, place the tomatoes, peppers and onions in a blender. 
Squeeze the bulb of garlic to remove the cloves and add the cloves to the blender along with 1/2 cup of water and the fresh basil. Blend well. (If the mixture does not become completely blended together, don’t worry because it will all be pressed through a sieve).
  • Take a saucepan and place a sieve or mesh strainer over the top. Pour the tomato soup into the strainer and crush the mixture with a spatula to let as much of the soup as possible pass through. 
Heat the soup over low heat.
  • Now, prepare the grilled cheese.
  • Heat a medium sized non-stick sauté pan over medium heat. Add the spinach and cook for 3-5 minutes or until cooked through.
  • Place the cooked spinach, ricotta, shredded mozzarella, artichoke hearts, and in a bowl and mix well. Season with salt and pepper if desired.
  • Cut 4 slices of bread and brush one side with olive oil. Turnover and add a little of the spinach-artichoke mix. Close, making sure the olive oil sides are on the outside.
  • Heat a skillet over medium heat and place the grilled cheese. Cook for 3-5 minutes on each side until the bread is crispy and the inside is warm and melted.
  • Pour the tomato soup into two bowls and top with a drizzle of olive and some fresh basil. Serve the grilled cheese on the side.


Calories: 635kcalCarbohydrates: 57gProtein: 29gFat: 34gSaturated Fat: 13gCholesterol: 56mgSodium: 489mgPotassium: 1209mgSugar: 15gCalcium: 714mgMagnesium: 73mgPhosphorus: 247mg
Tried this recipe?Let us know how it was!


No Comments

Sorry, the comment form is closed at this time.