- Place oven rack on top third of oven.
- Line baking sheet with foil.
- Preheat broiler to high.
- Place tomatoes, cut sides down, on baking sheet.
- Broil 5 minutes or until skins are slightly blackened.
- Remove and discard skins.
- Discard foil.
- In a large saucepan over medium-high heat, heat olive oil.
- Add onion; sauté 3 minutes.
- Add garlic; sauté 1 minute.
- Stir in tomatoes; cook 2 minutes.
- Add chicken stock, salt, and pepper; bring to a boil.
- Stir in cream cheese and basil.
- Carefully place tomato mixture in 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.
- Line baking sheet with foil.
- Coat 1 side of bread slices with cooking spray; turn over.
- Top 2 slices with cheese and remaining bread slices.
- Place sandwiches on pan; broil 30 seconds on each side or until toasted.
- Cut each sandwich into 6 pieces; top servings evenly.
Serves 4.
Approximate Nutrient Analysis per serving:
280 calories, 13 g fat, 4 g saturated fat, 15 mg cholesterol, 650 mg sodium, 30 g carbohydrate, 4 g fiber, 11 g sugar, 13 g protein