Tomato Soup with Grilled Cheese Crouton Bites
User Reviews
4.8
15 reviews
Excellent
Tomato Soup with Grilled Cheese Crouton Bites
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Kid-friendly recipe for Tomato Soup with tasty Grilled Cheese Croutons from Catherine McCord and Weelicious Lunches. Easy, healthy, delicious.
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Ingredients
Tomato Soup
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 large carrot, peeled and diced
- 2 garlic cloves, diced
- 2 large tomatoes, diced (about 2 cups)
- 2 cups vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon salt (or to taste)
Grilled Cheese Crouton
- 4 slices bread, any type you like (I used sourdough, for gluten free use your favorite certified GF bread)
- 4 thin slices cheddar cheese
- butter or oil
Instructions
To make soup:
- Heat the oil in a large soup pot over medium heat. Add the onions and sauté for 2 minutes, or until translucent.
- Add the carrots and garlic and sauté for 2 minutes more.
- Add the remaining soup ingredients to the pot and stir to combine.
- Bring to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes till all ingredients are soft.
- Carefully move the soup to a blender and blend until smooth. You can also use an immersion blender to blend the soup in the pot.
To make croutons:
- Heat a skillet over medium heat. Butter the slices of bread on one side.
- Place 2 slices of cheese on two of the slices of bread on the un-buttered side.
- Place the other buttered slices on top to form two sandwiches, so the buttered sides are on the exterior and the cheese is within. Place the sandwiches in a hot skillet.
- Cook for 2 minutes on each side, or until the bread is browned and the cheese is melted.
- Remove the sandwiches from the pan and allow to cool enough for you to handle them. Cut each sandwich into 1x1 inch pieces.
- Place the sandwich cubes on a lined or lightly greased baking sheet and bake them for 5-7 minutes in a 400 degree oven, or until golden brown and crunchy.
- Remove croutons from the oven and serve with the tomato soup.
Notes
- You will also need: large soup pot, blender or immersion blender, skillet, sheet pan
- Note: The soup in this recipe is vegan/pareve and dairy free if you don't add the croutons.
- Note:
- The soup in this recipe is vegan/pareve and dairy free if you don't add the croutons.
- Variation: If you do not have fresh tomatoes, you can use one 28-ounce can diced tomatoes and decrease the stock to 1 cup.
- Variation:
- If you do not have fresh tomatoes, you can use one 28-ounce can diced tomatoes and decrease the stock to 1 cup.
Nutrition Information
Show Details
Calories
140kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Cholesterol
1mg
(0%)
Sodium
1249mg
(52%)
Potassium
339mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3655IU
(73%)
Vitamin C
12.7mg
(14%)
Calcium
66mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1249mg | 52% |
| Potassium | 339mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3655IU | 73% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 66mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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