Tomato Soup with Grilled Cheese Croutons

Nutrition   tomato soup
By Curves



Tomato Soup with Grilled Cheese Croutons


  • 1 tablespoon extra-virgin olive oil 

  • 1 large leek, chopped 

  • 2 cloves garlic, chopped1 teaspoon chopped fresh thyme 

  • 1 can (28 ounces) whole peeled tomatoes, with juice 

  • 1 can (14 ounces) whole peeled tomatoes, with juice 

  • 4 cups water 

  • 2 cups vegetable broth 

  • 6 tablespoons plain Greek-style yoghurt 

  • Dash of salt 

  • Freshly ground pepper to taste 

  • 2 slices whole-wheat bread 

  • ¼ cup shredded reduced-fat cheddar cheese

  • Fresh basil, shredded for garnish 

  • Dash of kosher salt 



1. Heat the oil in a large saucepan. Add the leek and cook 10 minutes, occasionally stirring, until softened. Add the garlic and thyme and cook about 1 minute. 

2. Stir in all the tomatoes. Add the water and broth and simmer 30 minutes over medium heat. Using a wooden spoon or potato masher, break up the large pieces of tomato. Stir in the yoghurt, salt, and pepper. 

3. In a small skillet, cook the bread for a minute or two per side to brown, taking care that it does not burn. Sprinkle with the Cheddar and cover the pan for just a minute or two, so the cheese melts. Cut the bread in small pieces and set aside. 

4. Puree the soup in batches in a blender. Reheat if needed. Divide the soup among the serving bowls and top with the croutons and basil. 


Serves 6. 

Per serving: 148 calories, 6g fat, 18 g carbohydrates, 3 g fibre, 8 g protein 

For more advice and information on healthy living, please contact your nearest Curves club

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