Tomato Soup

• 1/4 cup olive oil
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 2 cans (14.5 oz each) diced tomatoes
• 1 container (5.3 oz) Liberté Greek plain yogurt
• 1/4 cup grated Parmesan cheese (1 oz)
• 2 tablespoons chopped fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Sandwiches

• 3 tablespoons butter or margarine, softened
• 6 slices (1/2 inch thick) whole-grain bread
• 3 slices (1 oz each) Cheddar cheese, cut in half
• 1 tablespoon chopped fresh basil leaves
• 9 (4-inch) wooden skewers

1. 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.
2. 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.
3. 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.
4. To serve, spoon soup into small cups; place sandwich skewer on top of cup.