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Roasted Tomato Soup with Grilled Cheese Croutons

by Dawn Blatner, RDN CSSD

Servings: 6 (1.5 Cups Soup + 5 Croutons Per Serving)
Nutrition Facts
Serving Size 1.5 Cups Soup + 5 Croutons
Amount per serving
Calories 195Calories from Fat 63
% Daily Value*
Total Fat 7g10%
 Saturated Fat 1g8%
 Trans Fat 0g 
Cholesterol 2mg0%
Sodium 281mg10%
Total Carbohydrate 28g8%
 Dietary Fiber 7g30%
 Sugars 15g 
Protein 9g 
Vitamin A105%
Vitamin C110%

* 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.


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

2 slices 2% cheddar cheese
2 slices whole grain bread


  1. 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.
  2. 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.
  3. Bring to boil, cover and simmer for 15 minutes.
  4. Place cheese on bread, put on baking sheet, broil for 5 minutes until cheese bubbles/bread is toasted and cut into 1-inch bites.
  5. Serve soup with drizzle of balsamic vinegar and cheese croutons on top.

Optional topping: fresh chopped basil

Rate this article:  Average 4 out of 5

About the author:

Dawn Jackson Blatner RDN CSSD

Dawn Blatner, RDN CSSD

is the author of The Flexitarian Diet. Visit her website at




  • Cook healthy

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