Tomato-Basil Soup with Grilled Cheese Croutons

Featured in the Honolulu Star-Advertiser on July 11, 2018.



Tomato-Basil Soup with Grilled Cheese Croutons

  • 2 1/2 pounds ripe tomatoes (about 6 large), halved
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 2 cups unsalted chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces reduced-fat cream cheese
  • 3/4 cup coarsely chopped fresh basil
  • 4 slices whole wheat bread
  • Cooking spray
  • 1/3 cup shredded cheddar cheese


Place oven rack on top third of oven. Line baking sheet with foil. Preheat broiler to high. Place tomatoes, cut sides down, on baking sheet. Broil 5 minutes or until skins are slightly blackened. Remove and discard skins. Discard foil.

In a large saucepan over medium-high heat, heat olive oil. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.

Carefully place tomato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. Divide soup evenly among 4 bowls.

Line baking sheet with foil. Coat 1 side of bread slices with cooking spray; turn over. Top 2 slices with cheese and remaining bread slices. Place sandwiches on pan; broil 30 seconds on each side or until toasted. Cut each sandwich into 6 pieces; top servings evenly. Serves 4.

Approximate Nutrient Analysis per serving:
280 calories, 13 g fat, 4 g saturated fat, 15 mg cholesterol, 650 mg sodium, 30 g carbohydrate, 4 g fiber, 11 g sugar, 13 g protein


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