Creamy Tomato Basil Soup With Cheddar Croűte

Health OCTOBER 2010

  • Yield: Makes: 4 servings (Serving size: 1 cup soup and 1 cheese toast)
  • Cook time:5 Minutes
  • Prep time:10 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 173
  • Fat: 4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Cholesterol: 8mg
  • Protein: 6g
  • Carbohydrate: 29g
  • Sugars: 11g
  • Fiber: 3g
  • Iron: 2mg
  • Sodium: 274mg
  • Calcium: 119mg

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Creamy Tomato Basil Soup With Cheddar Croűte recipe