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Roasted Tomato Soup with Grilled Cheese Croutons

Roasted Tomato Soup with Grilled Cheese Croutons


For soup:

  • 6 pounds tomatoes, cut in half
  • Cooking spray
  • Salt
  • Pepper
  • 2 yellow onions, chopped
  • 6 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • 4 cups chopped basil leaves
  • 3 - 4 cups water
  • 2 tablespoons balsamic vinegar

For croutons:

  • 2 slices 2% cheddar cheese
  • 2 slices whole-grain bread


  1. 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.
  2. In large pot, saute 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.
  3. 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.
  4. Serve soup with a drizzle of balsamic vinegar and cheese croutons on top.


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

Nutrition Information

Per serving: 210 kcal cal., 8 g fat (2 g sat. fat), 162 mg sodium, 7 g fiber, 9 g pro., 183 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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