Creamy Tomato Soup with Cheddar Toast

Creamy Tomato Soup with Cheddar Toast

Prep Time

30 Mins






Vegetarian, Gluten-Free
Warm and creamy tomato soup is paired with whole grain toasted bread and topped off with delicious cheddar cheese.


1 Tbsp. olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1/2 tsp. dried crushed rosemary
1 (15 oz) can no-salt-added whole or diced tomatoes
1 (15 oz) can fire roasted diced tomatoes
1 (15 oz) can cannellini or white beans (choose no-salt-added or low-sodium beans and rinse and drain well before use)
1/2 cup jarred roasted red pepper, drained and roughly chopped
1/2 cup low-sodium vegetable or chicken broth
1 Tbsp. aged balsamic vinegar
3 slices whole-grain bread (use gluten-free bread if following a gluten-free diet)
3 slices reduced-fat cheddar cheese (about 3/4 oz. each)


1. In a medium pot, heat the oil over medium heat.
2. Add the onion, garlic, and rosemary and cook until the onion is soft and translucent, 5 to 7 minutes.
3. Add the tomatoes, beans, roasted peppers, and broth.
4. Blend the mixture in batches in a stand mixer (or use an immersion blender to blend it in the pot).
5. Return the pureed soup to the pot. Bring the soup to a simmer over medium-low heat and cook for 10 to 15 minutes.
6. Turn off the heat and stir in the vinegar.
7. Preheat the broiler.
8. Toast the bread. Top each piece with 1 slice cheese. Broil for 1 minute or until cheese is melted.
9. Serve 1 1/2 toasts with 2 cups soup.

Nutritional Information

  • Total Fat: 14g
    • Saturated Fat: 5g
  • Cholesterol: 25g
  • Sodium: 1250g
  • Protein: 28g
  • Total Carbohydrate: 80g
    • DietaryFiber: 23g
    • Sugar: 20g