Roasted Tomato Soup with Grilled Cheese Croutons
by Dawn Blatner, RD CSSD LDN
Servings: 6 (1.5 Cups Soup + 5 Croutons Per Serving)
| Nutrition Facts |
| Serving Size 1.5 Cups Soup + 5 Croutons |
| | | | |
| Amount per serving |
| Calories 195 | Calories from Fat 63 |
| % Daily Value* |
| Total Fat 7g | 10% |
| | Saturated Fat 1g | 8% |
| | Trans Fat 0g | |
| Cholesterol 2mg | 0% |
| Sodium 281mg | 10% |
| Total Carbohydrate 28g | 8% |
| | Dietary Fiber 7g | 30% |
| | Sugars 15g | |
| Protein 9g | |
| |
| Vitamin A | 105% |
| Vitamin C | 110% |
| Calcium | 15% |
| Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
This classic combo is tasty, simple and satisfying. Add a drizzle of balsamic vinegar on top for extra flavor.
Ingredients
6 pounds tomatoes, cut in half
Cooking spray
Salt and pepper, to taste
2 yellow onions, chopped
6 cloves garlic, minced
¼ 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
- Preheat oven to 400°F. Mist tomatoes with cooking spray, arrange on baking sheet skin side down, sprinkle with salt and pepper and roast for 45 minutes.
- In large pot, sauté onions, garlic, crushed red pepper, salt, pepper and olive oil for 5 minutes. Add roasted tomatoes, fresh basil, water, salt and pepper to the pot. Puree the mixture with a hand blender until semi-smooth.
- Bring to boil, cover and simmer for 15 minutes.
- Place cheese on bread, put on baking sheet, broil for 5 minutes until cheese bubbles/bread is toasted and cut into 1-inch bites.
- Serve soup with drizzle of balsamic vinegar and cheese croutons on top.
Optional topping: fresh chopped basil