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Tomato-Florentine Soup with Grilled Ham and Cheese Croutons
Recipes
Tomato-Florentine Soup with Grilled Ham and Cheese Croutons
2 servings
30 minutes total

Ingredients

  • 1 cup baby spinach
  • 1 tablespoon fresh basil
  • 1 (10.75 oz) can condensed tomato soup
  • ½ cup half-and-half
  • ½ cup chicken broth
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne powder
  • 4 slices brioche sandwich bread
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 4 slices Publix Tavern ham
  • 4 slices Publix Deli Havarti cheese
  • 4 tablespoons unsalted butter

Steps

    1. Chop spinach and basil, set aside. Pour soup into medium saucepan. Stir in half-and-half, broth, garlic, and cayenne until blended. Heat on medium 3–4 minutes, stirring frequently, until hot; reduce heat to low.
    2. Lay bread slices on work surface; spread mayonnaise and mustard evenly on bread, then top with 1 slice each cheese and ham. Join together to make 2 sandwiches. Spread butter on outsides of sandwiches.
    3. Preheat large, non-stick sauté pan on medium 3 minutes. Cook sandwiches 3–4 minutes on each side until cheese has melted and bread is golden brown.
    4. Fold spinach and basil into soup; divide evenly between serving bowls. Slice each sandwich into 9 squares and place on top of soup; serve.

Amount per ½ recipe serving: Calories 890, Total Fat 65g, Sat Fat 34g, Trans Fat 1g, Chol 210mg, Sodium 1420mg, Total Carb 48g, Fiber 5g, Sugars 12g, Protein 27g, Calc 30%, Vitamin A 0%, Vitamin C 0%, Iron 10%