Creamy Tomato Basil Soup with Grilled Cheese Croutons (diabetic)
Printed from Inclusive Kitchen — Creamy Tomato Basil Soup with Grilled Cheese Croutons
Creamy Tomato Basil Soup with Grilled Cheese Croutons is a delightful twist on a classic favorite, tailored for those mindful of their sugar intake. This version maintains the rich, velvety texture and vibrant flavors of traditional tomato soup while incorporating diabetic-friendly ingredients. The grilled cheese croutons add a satisfying crunch, making this dish not only comforting but also a fun way to enjoy a classic pairing.
Tomato soup has a long history, dating back to the early 19th century when tomatoes were first cultivated in Europe. It quickly became a staple in American cuisine, especially after the introduction of canned tomatoes in the 1900s. This recipe honors that tradition while making it accessible for those looking to manage their carbohydrate intake. By using low-sodium broth and fresh basil, we enhance the flavor without adding unnecessary sugars.
To make this soup, we start with ripe tomatoes, which are naturally sweet and packed with flavor. The addition of fresh basil elevates the dish, bringing a fragrant aroma that complements the tomatoes beautifully. For the croutons, we use whole-grain bread and a light cheese spread, ensuring that each bite is both satisfying and nutritious. The result is a bowl of soup that feels indulgent but is crafted with health in mind.
As you prepare this dish, remember that cooking is all about balance. While we want to enjoy our food, it’s also important to consider our health. So, let’s dive into this recipe and create a comforting meal that warms the soul without compromising on flavor. And if anyone asks why you’re making soup in the summer, just tell them it’s for “research purposes.” After all, someone has to ensure it’s delicious all year round!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup fresh basil leaves, chopped
- 0.5 cup heavy cream
- 4 slices whole-grain bread, cubed
- 0.5 cup light cheese spread
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 medium chopped onion and sauté for about 5 minutes until translucent. Stir occasionally to prevent burning.
- Add 3 minced garlic cloves to the pot and cook for an additional 1-2 minutes until fragrant. Garlic can burn quickly, so keep an eye on it.
- Pour in 28 ounces of canned diced tomatoes and 2 cups of low-sodium vegetable broth. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- Stir in 1 cup of chopped fresh basil leaves, reserving a few for garnish. Simmer for another 5 minutes, which will enhance the basil's flavor.
- Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
- Return the blended soup to the pot and stir in 0.5 cup of heavy cream. Heat over low until warmed through, about 5 minutes. This adds creaminess without overpowering the tomato flavor.
- While the soup is warming, prepare the croutons. Preheat a skillet over medium heat and add the cubed whole-grain bread.
- Toast the bread cubes for about 5-7 minutes, stirring occasionally until golden brown. This adds a delightful crunch to your soup.
- Spread 0.5 cup of light cheese spread on the toasted bread cubes and let them melt slightly for about 1-2 minutes. This creates a gooey, cheesy topping.
- Season the soup with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste. Adjust the seasoning as needed, keeping in mind that the cheese will add some saltiness.
- Ladle the soup into bowls and top with the cheesy croutons. Garnish with reserved basil leaves for a fresh touch.
- Serve immediately and enjoy the comforting flavors. This soup is perfect for a cozy evening or a light lunch.
Nutrition (per serving)
- Calories: 220
- Carbs g: 20
- Protein g: 6
- Fat g: 12
- Sugar g: 5
