PRINT

Roasted Tomato Soup with Grilled Cheese Croutons

Entree, Fall/Winter, Seasons, Special Diets, Vegetarian

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.

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

Serves

6

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

There are One Comment on this recipe

Join the Conversation

(required)
(required)
(required)
Privacy Policy Terms of Use Copyright 2011-2014 © Dawn Jackson Blatner All rights reserved