Tomato Soup with Cheddar Croutons

Vegetarian
Tomato Soup with Cheddar Croutons
60 min.
20
38kcal

Suggestions


Indulge in the comforting warmth of our Tomato Soup with Cheddar Croutons, a delightful vegetarian dish that's perfect for any occasion. This recipe embodies the essence of cozy meals, bringing together the vibrant flavors of fresh tomatoes and the rich, creamy notes of cheddar cheese. It's an ideal starter for a dinner party, a nourishing snack for a chilly afternoon, or a wholesome antipasto to pair with your favorite wine.

With just a handful of ingredients, including aromatic garlic and savory onions, this soup is easy to prepare yet impressive in its depth of flavor. The addition of toasted Italian bread topped with melted cheddar creates a mouthwatering contrast to the smooth, velvety soup. Each spoonful warms the soul, making it a nostalgic reminder of home-cooked meals shared with loved ones.

This recipe serves up to 20 people, making it perfect for gatherings and celebrations. Whether enjoyed as a light lunch or a sumptuous dinner companion, our Tomato Soup with Cheddar Croutons is sure to impress and satisfy. Plus, with only 38 calories per serving, you can indulge guilt-free! Get ready to embark on a culinary journey that celebrates simple, wholesome ingredients and the joy of cooking.

Ingredients

  • 4.5 inch bread italian
  • 0.5 cup cheddar cheese finely grated
  • sprigs flat parsley 
  • clove garlic minced
  • small onion thinly sliced
  • 20 servings salt and pepper 
  • pounds tomatoes fresh chopped
  • tablespoons butter unsalted

Equipment

  • bowl
  • baking sheet
  • ladle
  • oven
  • blender
  • dutch oven

Directions

  1. Preheat oven to 350F. Melt butter in a Dutch oven over medium heat.
  2. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes.
  3. Add parsley, tomatoes and 1 cup water. Season with salt and pepper.
  4. Increase heat to high and bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until tomatoes are very soft, 15 to 20 minutes.
  5. Let cool. Top bread slices with cheese, place on a baking sheet and bake until cheese is melted and lightly browned, 12 to 15 minutes.
  6. Remove parsley sprigs; discard. Puree soup in a blender in batches and return to Dutch oven. Gently reheat. Ladle into bowls, rest a crouton on top of each; serve hot.

Nutrition Facts

Calories38kcal
Protein11.94%
Fat63.03%
Carbs25.03%

Properties

Glycemic Index
10.63
Glycemic Load
0.72
Inflammation Score
-4
Nutrition Score
2.4613043303075%

Flavonoids

Naringenin
0.31mg
Apigenin
0.22mg
Isorhamnetin
0.18mg
Kaempferol
0.07mg
Myricetin
0.08mg
Quercetin
0.98mg

Nutrients percent of daily need

Calories:37.97kcal
1.9%
Fat:2.79g
4.29%
Saturated Fat:1.64g
10.25%
Carbohydrates:2.49g
0.83%
Net Carbohydrates:1.86g
0.67%
Sugar:1.39g
1.54%
Cholesterol:7.34mg
2.45%
Sodium:217.69mg
9.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.19g
2.37%
Vitamin A:467.15IU
9.34%
Vitamin C:6.65mg
8.07%
Vitamin K:5.48µg
5.22%
Potassium:117.29mg
3.35%
Manganese:0.07mg
3.33%
Calcium:27.06mg
2.71%
Phosphorus:26.37mg
2.64%
Fiber:0.63g
2.53%
Vitamin B6:0.05mg
2.25%
Folate:8.77µg
2.19%
Vitamin E:0.32mg
2.12%
Magnesium:6.47mg
1.62%
Copper:0.03mg
1.55%
Vitamin B3:0.31mg
1.55%
Vitamin B1:0.02mg
1.47%
Selenium:1.02µg
1.46%
Vitamin B2:0.02mg
1.44%
Zinc:0.2mg
1.32%
Source:My Recipes