Back to All Recipes

Creamy Tomato Soup with Grilled Cheese Croutons

7 servings, 1 cup each

What You Need

1 Tbsp. olive oil
2 cloves garlic, minced
2 cans (14.5 oz. each) no-salt-added stewed tomatoes, undrained
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 can (6 oz.) tomato paste
3 Tbsp. milk
1 Tbsp. dried Italian seasoning
4 slices white bread
2 KRAFT Singles
1 Tbsp. butter, softened
1 Tbsp. KRAFT Grated Parmesan Cheese


Serving Size 1 serving
Amount per Serving
Calories 220kcal 220kcal
Fat Cal 0
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 35mg
Sodium 500mg
Total Carbohydrates 20g
Dietary Fibers 4g
Sugars 10g
Protein 6g
Vitamin A 20% • Vitamin C 15% • Calcium 15% • Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Creamy Tomato Soup with Grilled Cheese Croutons

Make It

Heat oil in medium saucepan on medium heat. Add garlic; cook and stir 1 min. Stir in tomatoes and broth; bring to boil.
Blend, in batches if necessary, in blender until smooth. Return to pan. Whisk Neufchatel, tomato paste, milk and seasoning until blended. Add to tomato mixture; mix well. Cook on medium-low heat 10 min. or until heated through, stirring frequently.
Meanwhile, fill bread slices with Singles to make 2 sandwiches. Spread outsides of sandwiches with butter; sprinkle both sides of each sandwich with Parmesan. Cook in skillet on medium heat 3 min. on each side or until Singles are melted and sandwiches are golden brown on both sides.
Cut each sandwich into 16 squares. Serve over individual bowls of soup.
cookie settings