Roasted Tomato Soup with Grilled Cheese Croutons Recipe

Who doesn't love grilled cheese and tomato soup? This twist on the classic combo is tasty, simple and satisfying for kids and adults alike. 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 to 4 cups water

Balsamic vinegar, to taste

Croutons
2 slices 2% Cheddar cheese
2 slices whole-grain bread

Directions

Before you begin: Wash your hands.

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 and bread is toasted. Cut into 1-inch bites.
5. Serve soup with drizzle of balsamic vinegar and cheese croutons on top.

Cooking Note

Fresh chopped basil can be used for a garnish on top of each bowl of soup.

Nutrition Information

Serving Size: 1.5 Cups Soup + 5 Croutons
Serves 6

Calories: 195; Total Fat: 7g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 2mg;Sodium: 281mg; Total Carbohydrate: 28g; Dietary Fiber: 7g; Sugars: 15g; Protein: 9g; Vitamin A: 105%; Vitamin C: 110%; Calcium: 15%; Iron: 15%