Tomato-Basil Soup with a Tuna Melt
A comforting soup-and-melt lunch from your Week 4 FareRx bag - about 31g carb and 27g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The tuna-and-swiss melt adds protein that balances the soup, turning a light bowl into a steadier, more filling meal.
Ingredients
- •1 cup tomato-basil soup
- •1/2 pouch tuna (about 2 oz), drained
- •1 slice swiss cheese
- •1 slice whole-wheat bread, toasted
Method
- 01
Warm the tomato-basil soup over low heat.
- 02
Pile the tuna on the toast, top with the swiss, and broil until melted and bubbling.
- 03
Serve the melt alongside the soup for dunking.
Dietitian’s notes
- →Warm the soup gently so it doesn't reduce and concentrate the sodium.
- →Broil the open-face melt just until the swiss bubbles, then dunk it in the soup.
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