Basil Tomato Soup with Grilled Cheese Croutons

16 g
Protein
267
Calories
35 g
Carbs
16 g
Total Fat
15 min
Prep Time
30 min
Cook Time
4
Serving
tomato soup with croutons on top

Ingredients

Grilled Cheese Croutons

  • 4 slices bread
  • 4 slices cheddar cheese
  • 4 teaspoons butter, softened

Basil Tomato Soup

  • 2 tablespoons cornstarch
  • 1 ½ cups milk
  • ½ cup onion, chopped
  • 2 cloves garlic, chopped
  • 14 ½ ounces canned petite diced tomatoes
  • 14 ½ ounces canned crushed tomatoes
  • 11 ½ ounces canned tomato juice
  • ¼ cup chopped fresh basil leaves
  • ¼ cup finely grated Parmesan cheese
  • Salt and pepper, to taste

Nutrition Facts

per serving

Calories: 267
Protein: 16 g
Carbohydrate: 35 g
Fiber: 5 g
Total Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 43 mg
Calcium: 37% DV
Sodium: 920 mg

Instructions

For the croutons:

  1. Top 2 bread slices with 2 slices cheese then remaining bread. Spread outsides of bread with butter. Cook in a skillet 3 minutes on each side until browned on both sides.
  2. Cut each sandwich into 16 cubes. Keep warm.

For the soup:

  1. In a large glass measuring cup, gradually combine cornstarch and milk. Cook in microwave on high for 3 to 3 ½ minutes, stirring twice, until thickened.
  2. Spray a saucepan with cooking spray. Cook onion and garlic over low heat until tender. Add tomatoes and juice to saucepan; heat to boiling. Reduce heat and stir in milk mixture. Do not allow to boil.
  3. Add basil and Parmesan cheese; season with salt and pepper. Serve with croutons.

Tips + Tricks:

  • For a creamier texture, use whole milk.
  • Grilled cheese may also be cut into strips for dipping.
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