Creamy Tomato Basil Soup With Cheddar Croűte

tomato-basil-soup-cheddar-croute Photo: Melissa Punch; Styling: Scott Horne/


  • 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.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 4 servings (Serving size: 1 cup soup and 1 cheese toast)

Nutritional Information

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