Roasted Heirloom Tomato Soup with Grilled Cheese Croutons

Weight Watcher Roasted Heirloom Tomato Soup with Grilled Cheese Croutons

Roasted Heirloom Tomato Soup with Grilled Cheese Croutons

Alyssa Reinbolt
Prep Time 20 minutes
Cook Time 2 hours
Course Soup
Servings 4


  • 2 lbs. ripe yellow or red tomatoes cut into ½ inch slices
  • 1 tbsp garlic powder
  • Sea salt and black pepper to taste
  • 2 slices sourdough bread crusts removed
  • 2 tbsp unsalted butter melted
  • ½ cup chicken or vegetable broth
  • 1/3 cup fresh basil roughly chopped, plus additional sprigs for garnish
  • 1 medium yellow onion quartered
  • 2 large stalks celery roughly chopped
  • 2 cloves fresh garlic peeled
  • 1 tsp ground cumin
  • 3 tbsp heavy whipping cream room temperature
  • 3 oz. Brie cheese crust removed, cut into thin slices


  • Preheat oven to 300ºF and line a large rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
  • Arrange sliced tomatoes on the prepared baking sheet without overcrowding. Sprinkle with garlic powder, and season with salt and black pepper, to taste. Place baking sheet in pre-heated oven and roast approximately 2 hours or until the tomatoes are browned around the edges.
  • When the tomatoes are almost ready, cut each slice of sourdough bread into equal-sized rectangles and brush one side with melted butter. Place buttered side down on a grill pan set over medium heat. Once grill marks appear, remove from heat and flip each piece of sourdough over so the grill marks are facing up. Set aside.
  • Remove tomatoes from oven and transfer to a high-powered blender or food-processor, along with the broth, basil, yellow onion, celery, garlic, cumin, and heavy cream. Season with salt and black pepper, to taste.
  • Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional broth or water, one tablespoon at a time, and re-blend to achieve desired consistency. Set aside.
  • Place top oven rack on the second highest position and pre-heat the broiler to high.
  • Top each slice of grilled bread with a piece of sliced Brie and place the grill pan under broiler for 1-2 minutes, or until the Brie is soft and just starting to melt. Don’t broil too long or the Brie will run off the bread base.
  • To serve, transfer the hot soup to individual serving bowls and top with the grilled cheese croutons and a sprig of fresh basil, if desired. Enjoy!
Keyword Soup