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Fresh-Tomato Soup Au Gratin

Cooking Light OCTOBER 1999

  • Yield: 4 servings


  • Soup:
  • 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
  • Croutons:
  • 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.

Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 28%
  • Fat: 6.1g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.5g
  • Carbohydrate: 25g
  • Fiber: 3.1g
  • Cholesterol: 17mg
  • Iron: 1.5mg
  • Sodium: 561mg
  • Calcium: 289mg

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Fresh-Tomato Soup Au Gratin Recipe