Creamy Tomato Basil Soup With Cheddar Croűte

Photo: Melissa Punch; Styling: Scott Horne/


Makes: 4 servings (Serving size: 1 cup soup and 1 cheese toast)

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 173
Fat 4 g
Satfat 2 g
Monofat 1 g
Polyfat 1 g
Cholesterol 8 mg
Protein 6 g
Carbohydrate 29 g
Sugars 11 g
Fiber 3 g
Iron 2 mg
Sodium 274 mg
Calcium 119 mg


4 cups (32 ounces) boxed tomato or tomato-herb soup
4 cup slices ry bread, each cut into 4-inch rounds and toasted
1 ounce part-skim sharp cheddar cheese, but into 4 slices
3 tablespoons reduced-fat sour cream
1/4 cup chopped fresh basil
1/2 teaspoon freshly ground black pepper Chopped fresh basil (optional)


1. Preheat oven to 350°. Place the soup in a large saucepan; bring to a boil. Reduce heat to low; cover and keep warm.

2. While the soup is heating, top each toasted bread round with 1 cheese slice; place on a baking pan. Bake in middle of oven until cheese is melted (about 5 minutes).

3. Add the sour cream and basil to soup. Ladle soup into bowls; top with toasts. Sprinkle with pepper and garnish with basil, if desired. Serve immediately.

Lori Powell,


October 2010
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