Roasted Tomato Soup with Grilled Cheese Croutons

February 9, 2024 / 5 mins read

This #FoodieFriday, we're sharing a recipe from the Academy of Nutrition and Dietetics

Servings: 6


  • 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.

Nutrition Facts per Serving: 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%.

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