H3 Recipe: Quick and Easy Soup and Sandwich

Roast Beef and Tomato Soup

When pressed for time this holiday season and need a quick, easy, healthy and delicious dinner idea – try our Roast Beef Philly Melt and Creamy Tomato Basil soup.  Warm up on a cold day with this classic comfort meal!

Roast Beef Philly Melt


4 each            Whole Wheat Bread or Arnold’s Sandwich Thins Whole Wheat

2 each            White onions, julienned (cut long and thin)

2 cups             Button or crimini mushrooms, quartered

½ teaspoon   Black pepper

½ cup             Fat-free cream cheese (2 Tbsp per piece of bread)

12 each          Roast beef, deli sliced thin, low sodium(3 slices per slice of bread)

4 slices           Swiss cheese, reduced fat


  • Preheat oven to 350ºF.
  • Heat a large non-stick sauté pan over medium high heat. Spray with cooking spray and sauté onions and mushrooms. Add pepper.
  • Spread 2 Tablespoons of cream cheese onto each slice of bread.
  • Arrange three slices of roast beef over bread, then top with 1 ½ cups of onions and mushrooms.
  • Then top off with slice of Swiss cheese.
  • Bake for 10 to 15 minutes or until cheese is browned and bubbly.

Chef’s Note: Calories will vary dependent on the type of bread used.  To save a few calories, try using Arnold’s Sandwich Thins.

Number of Servings:         4

Portion Size:                        1 slice

Calories:                               199

Fat Grams:                           2.2


Creamy Tomato Basil Soup


1 T.                  Olive oil

4 each             Garlic cloves, minced

1 each             Onion, chopped fine

1 T.                  Basil, dried

1 T.                  Oregano, dried

1 T.                  Sugar

½  cup             Tomato concentrate

8 cups             Diced tomatoes, canned

6 cups             Vegetable stock, broth or water

12 leaves         Fresh basil

2 cups             Skim milk

1 T.                  Sugar (if needed in addition)

½  tsp.             Salt

To taste           Ground pepper

2 T.                  Arrowroot or cornstarch

2 T.                  Cold water for arrowroot or cornstarch (to thicken)


  • In a large saucepan, heat to medium low and warm the oil.
  • Add the garlic, onions, seasonings, sauté until lightly golden.
  • Stir in the tomato concentrate
  • Add the tomatoes and vegetable stock.
  • Bring to a simmer, and stir occasionally until the tomatoes break down.
  • Add fresh basil.
  • Remove from heat and let cool slightly and then put in food processor or blender and process until smooth.
  • Pour blended soup through a fine strainer or even cheese cloth.
  • Then place back into soup pot.
  • Make sure to taste and adjust the seasoning if necessary.
  • Bring soup back up to heat, and add your thickener of choice.  Make sure soup thickens before adding next ingredient.
  • Then add skim milk or half and half, to achieve the creamy color.
  • Taste soup before serving to make sure it has met your taste buds satisfaction.

Number of Servings:            15

Serving Size:                         ½ cup

Total Calories:                      75

Fat Grams:                             1

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