Fresh-Tomato Soup Au Gratin

Recipe from

Cooking Light

Nutritional Information

Calories 193
Caloriesfromfat 28 %
Fat 6.1 g
Satfat 3.2 g
Monofat 2 g
Polyfat 0.6 g
Protein 11.5 g
Carbohydrate 25 g
Fiber 3.1 g
Cholesterol 17 mg
Iron 1.5 mg
Sodium 561 mg
Calcium 289 mg


1 teaspoon butter or stick margarine
1/4 cup finely chopped onion
5 cups chopped seeded tomato (about 2 3/4 pounds)
2 cups 1% low-fat milk
1/2 teaspoon salt
Dash of black pepper
1 garlic clove, cut in half
2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack or reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)


To prepare soup, melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add tomato; cook, covered, over medium heat 10 minutes. Uncover; cook until mixture is reduced to 2 cups (about 25 minutes), stirring occasionally.

Place the tomato mixture in a blender, and process until smooth. Combine the tomato mixture, milk, salt, and pepper in pan, and cook mixture over medium-low heat 2 minutes or until heated.

Preheat broiler.

To prepare croutons, rub cut sides of garlic over both sides of each bread slice; place bread on a baking sheet. Broil 30 seconds on each side or until toasted. Cut each slice in half crosswise. Place 1 cup soup in each of 4 ovenproof bowls; top each serving with 1 crouton and 2 tablespoons cheese. Broil 2 minutes or until cheese is melted.

October 1999
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