Lifestyle Blog

Roasted Tomato Soup with Cheesy Parmesan Croutons

Entrées, Healthy Eating, Soups and Salads



If you or your family can’t find enjoyable ways to eat more veggies, this soup is a great start. Easy to make, you can turn this into a great meal by serving with cheesy toast (whole grain bread with a low- fat cheese) and a wonderful salad!

Ingredients

2 pints cherry tomatoes or 6 vine-ripe medium tomatoes quartered

2 Tbsp. olive oil

Sea salt

Fresh ground black pepper

1 medium onion, roughly chopped

1 Tbsp finely chopped garlic

3 Tbsp. flour

1 qt organic fat free reduced sodium chicken or vegetable broth

1, 28 oz. can diced tomatoes, preferable Italian San Marzano style, not drained

1 tsp. sugar

1 cup nonfat or low-fat milk, or fat free half and half

3 pieces rustic whole grain bread

½ cup parmesan cheese

Directions

  • Preheat oven to 400 degrees F*
  •  Line rimmed baking sheet with foil or parchment paper. Place cherry tomatoes on baking sheet in a single layer and toss with 1 Tbsp. olive oil, lightly season with sea salt and black pepper. Cook in oven for 30-35 minutes, until goldened brown and caramelized.
  • Meanwhile, in large soup pot add remaining olive oil and onions and sauté for 4-5 minutes until soft and slightly golden. Add garlic and sauté for another minute.
  • Add flour to onion mixture, stirring well. Add 3 cups of broth, canned tomatoes, sugar, and roasted tomatoes. Bring to a boil and then turn heat to simmer for 15 minutes.
  • Cut bread into 6 pieces total, place on baking sheet, and sprinkle with Parmesan cheese. Place in oven to toast for 5-7 minutes until cheese is melted and lightly browned. Set aside.
  • Puree soup with immersion blender or in regular blender in batches. Return to soup pot.
  • Add 2 Tbsp. hot soup to cup of milk and whisk well, repeat again to make the milk more acidic to prevent soup from curdling.
  • Add milk-tomato mixture to soup and stir well. (Add remaining 1 cup broth if soup is too thick)
  • Add sea salt and pepper to taste.
  • Pour soup into bowls, serve cheese toast (and salad!) on side.