Basil Tomato Soup with Grilled Cheese Croutons
15 min Prep Time
30 min Cook Time
45 min Total Time
4 Servings
267 Calories
35 g Carbohydrates
16 g Total Fat
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
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.
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
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