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Roasted Tomato Soup with Grill Cheese Croutons

Roasted Tomato Soup with Grill Cheese Croutons
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  1. 6 pounds tomatoes, cut in half
  2. 4 cups fresh basil leaves, chopped
  3. Cooking spray
  4. 3-4 cups water
  5. Salt and pepper, to taste
  6. Balsamic vinegar, to taste
  7. 2 yellow onions, chopped
  8. 6 cloves garlic, minced
  9. ¼ teaspoon crushed red pepper
  10. 2 tablespoons olive oil
Crouton Ingredients
  1. 2 slices 2% Cheddar cheese
  2. 2 slices whole grain bread
  1. Preheat oven to 400⁰F.
  2. Mist tomatoes with cooking spray, arrange on baking sheet skin side down, sprinkle with salt and pepper and roast for 45 minutes.
  3. In large pot, saute onions, garlic crushed red pepper, salt, pepper, and olive oil for 5 minutes.
  4. Add roasted tomatoes, fresh basil, water, salt and pepper to the pot.
  5. Puree the mixture with a hand blender until semi-smooth.
  6. Bring to a boil, cover and simmer for 15 minutes.
  7. Place cheese on bread, put on baking sheet, broil for 5 minutes until cheese bubbles/bread is toasted and cut into 1-inch bites.
  8. Serve soup with drizzle of balsamic vinegar and cheese croutons on top.
  9. Optional topping: fresh chopped basil
  1. Serves 6. Per (1.5 cups soup + 5 croutons) serving: 195 calories, 7g total fat, 1g saturated fat, 2g cholesterol, 281mg sodium, 28g total carbohydrate, 7g dietary fiber, 9g protein.
  2. Source: Dawn Jackson Blatner, RDN, CSSD, Academy of Nutrition and Dietetics, see complete recipe at
Hutchinson Health