Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Rich tomato soup gets a topping of homemade croutons and freshly-grated Parmesan cheese. Pair with a grilled cheese sandwich or a salad for a complete meal in minutes.

Alyson Moreland Haynes
Recipe by Cooking Light March 1997

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Yield:
5 servings
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Arrange bread cubes in a single layer on a jelly-roll pan. Lightly coat bread with cooking spray. Bake at 400° for 10 minutes or until dry and toasted. Set aside.

  • Heat oil in a large saucepan over medium-low heat. Add garlic; sauté 2 minutes. Add tomatoes and next 5 ingredients (tomatoes through pepper); bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.

  • Divide 2 1/2 cups croutons among 5 bowls; ladle 1 cup soup over croutons, and sprinkle with 1 teaspoon cheese.

Nutrition Facts

108 calories; calories from fat 19%; fat 2.3g; saturated fat 0.7g; mono fat 1.2g; poly fat 0.4g; protein 5.2g; carbohydrates 16.9g; fiber 0.5g; cholesterol 2mg; iron 1.5mg; sodium 397mg; calcium 97mg.
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