2 1/2 pounds ripe tomatoes (about six large)
1 tablespoon olive oil
1 1/2 cup chopped onion
2 garlic cloves; minced
2 cups unsalted chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 oz. 1/3-less-fat cream cheese
3/4 cup coarsely chopped fresh basil
4 (1-oz) slices whole wheat bread
Cooking spray
1.5 oz. cheddar cheese, shredded (about 1/3 cup)
1. Place oven rack on top third of oven. Preheat broiler to high. Halve tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined baking sheet. Broil five minute or until skins are slightly blackened. Remove and discard skills. Discard foil.
2. Heat olive oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.
3. Carefully place tomato mixture into blender. remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. Divide soup evenly among 4 bowls.
4. Line baking sheet with foil. Coat 1 side of bread slices with cooking spray; turn over. Top 2 slices with cheese and remaining bred slices. Place sandwiches on pan; broil 30 seconds on each side or until toasted. Cut each sandwich into 6 pieces; top servings evenly.
