Roasted Tomato Soup with Parmesan Croutons

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.7
  • Total Fat: 20.1 g
  • Cholesterol: 7.5 mg
  • Sodium: 1,331.4 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Roasted Tomato Soup with Parmesan Croutons calories by ingredient


From Shape Magazine From Shape Magazine
Number of Servings: 4


    For the soup:
    6 overripe medium tomatoes
    1/2 medium onion, thinly sliced
    optional: 1 jalapeno, most of the seeds removed
    2 cloves garlic, crushed
    2 bay leaves
    2 sprigs fresh thyme
    10 black peppercorns
    1/4 cup extra-virgin olive oil
    1 tsp. sugar
    1 tsp. kosher salt
    8 basil leaves
    2 cups vegetable stock
    salt, to taste

    For the croutons:
    4-oz. whole wheat baguette
    1 clove garlic
    1 T. extra-virgin olive oil
    2 T. grated reduced-fat Parmesan cheese
    freshly ground black pepper


Preheat oven to 375 degrees.

In a large roasting pan, combine tomatoes, onion, jalapeno (if desired), garlic, bay leaves, thyme, peppercorns, oil, sugar, and salt. Roast for 45 minutes or until tomatoes are caramelized.

Place roasting pan on top of the stove and add basil and vegetable stock. Bring to a simmer, pour into a blender, and puree. Add salt to taste.

Slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with oil, and sprinkle with Parmesan; broil for 1 minute more. Season with pepper to taste and cut into 4 slices.

Divide soup into 4 bowls and top each with 2 croutons.

Number of Servings: 4

Recipe submitted by SparkPeople user JDMROSA.