Ditch the canned soup and its excessive salt for this easy soup that combines two comfort foods into one for a feel-good lunch or dinner.

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Recipe Summary test

Servings:
6
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Ingredients

For soup:
For croutons:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Mist tomatoes with cooking spray, arrange on baking sheet skin-side-down, and sprinkle with salt and pepper to taste. Roast for 45 minutes.

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  • In large pot, sauté onions, garlic, crushed red pepper, and salt and pepper to taste in olive oil for 5 minutes. Add roasted tomatoes, basil, water, and more salt and pepper to taste, if desired. Puree mixture with a hand blender until semi-smooth. Bring to a boil, cover, and simmer for 15 minutes.

  • Preheat oven to broil. Place cheese on bread, put on a baking sheet, and broil for 5 minutes until cheese bubbles and bread is toasted. Cut into 1-inch bites.

  • Serve soup with a drizzle of balsamic vinegar and cheese croutons on top.

Tips

Recipe provided by Dawn Jackson Blatner, R.D., creator of the weekly Nutrition WOW e-Newsletter

Nutrition Facts

210 calories; fat 8g; saturated fat 2g; carbohydrates 30g; insoluble fiber 7g; protein 9g; sodium 162mg; calcium 183mg; iron 3mg.
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