Roasted Tomato Soup with Grilled Cheese Croutons

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Roasted Tomato Soup with Grilled Cheese Croutons

Slash the excessive salt of canned soups with this recipe boasting the comfort of tomato soup and grilled cheese. Perfect meal to make when the temperature falls.

Servings: 6

Ingredients

  • 6 pounds tomatoes, cut in half
  • Cooking spray
  • Salt and pepper, to taste
  • 2 yellow onions, chopped
  • 6 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 2 Tablespoons olive oil
  • 4 cups fresh basil leaves, chopped
  • 3-4 cups water
  • Balsamic vinegar, to taste
  • Croutons:
    • 2 slices 2% cheddar cheese
    • 2 slices whole grain bread

Directions

  1. Preheat oven to 400 degrees F. Mist tomatoes with cooking spray, arrange on baking sheet skin side down, sprinkle with salt and pepper and roast for 45 minutes.
  2. In large pot, sauté onions, garlic, crushed red pepper, salt, pepper and olive oil for 5 minutes.
  3. Add roasted tomatoes, fresh basil, water, salt and pepper to the pot. Puree the mixture with a hand blender until semi-smooth.
  4. Bring to boil, cover and simmer for 15 minutes.
  5. Place cheese on bread, put on baking sheet, broil for 5 minutes until cheese bubbles/bread is toasted and cut into 1” bites.
  6. Serve soup with drizzle of balsamic vinegar and cheese croutons on top.
  7. Optional topping: fresh chopped basil

Nutritional Facts for Roasted Tomato Soup with Grilled Cheese Croutons

1.5 cups soup + 5 croutons

6

Daily Value %*

9%

10%

5%

0%

11%

9%

28%

18%

105%

110%

15%

15%

* Daily Value % based on a 2000 calorie diet.

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