Roasted Tomato Soup with Grilled Cheese Croutons
Ingredients
The soup
-
2
whole
onions, peeled and chopped
-
1
whole
carrot, peeled and diced finely
-
1
clove
garlic, peeled and crushed
-
1
stick
celery, finely chopped
-
2
tablespoons
olive oil
-
1
pound
fresh ripe tomatoes, halved
-
4
cups
vegetable stock
-
1
teaspoon
raw sugar/coconut sugar/sucanat
-
1
teaspoon
salt
-
1
teaspoon
freshly ground black pepper
-
1
handful
fresh basil, shredded (optional)
Grilled Cheese Croutons
-
2
slices
multigrain bread
-
1
slice
cheese
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onions, carrot, celery, and garlic. Cover and cook for 10 minutes until soft.
- Stir in sugar, salt, pepper, and tomatoes. Cook for another 5 minutes.
- Add vegetable stock, bring to a boil, then simmer for 10 minutes.
- Blend the soup until smooth using a blender or immersion blender.
- Prepare grilled cheese sandwich until crisp, cut into cubes, and add to soup before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
195
Total fat
10g
Total carbohydrates
23g
Total protein
5g
Sodium
1719mg
Cholesterol
7mg
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