You'll love the rich creaminess of this delicious soup with Greek yogurt!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 9
Number Of Ingredients 14
Steps:
- In 4-quart saucepan, heat oil, onion and garlic over medium-low heat 5 to 10 minutes, stirring frequently, until onion is soft and translucent.
- Add tomatoes; heat to boiling. Reduce heat; simmer 30 minutes, stirring occasionally. Remove from heat; add yogurt, Parmesan cheese, 2 tablespoons basil leaves, the salt and pepper. In blender, place soup mixture. Cover; puree until smooth.
- Spread butter on 1 side of each bread slice. Arrange 3 slices bread, buttered side down, on work surface, and place 2 slices cheese and 1 teaspoon of the basil leaves on each bread slice. Top with remaining 3 bread slices, buttered sides up. In 10-inch nonstick skillet, cook 3 sandwiches at a time over medium heat, turning once, until golden brown and cheese just melts. Cut each sandwich into 6 squares. Place 2 sandwich squares onto each skewer.
- To serve, spoon soup into small cups; place sandwich skewer on top of cup.
Nutrition Facts : Calories 220, Carbohydrate 14 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 2 g, TransFat 0 g
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