Roasted Sweet Onion and Tomato Soup with Cheese Crouton

Roasted Sweet Onion and Tomato Soup with Cheese Crouton


"Roasting the vegetables creates a depth of flavour in this soup, and the cream adds a wonderful velvety texture."
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1 h servings 293 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. On rimmed baking sheet, toss together garlic, onion, potato, butter and 1/4 tsp (1 mL) each salt and pepper. Roast in 450 degrees F (230 degrees C) oven for 25 minutes, stirring twice, or until golden and softened.
  2. Meanwhile, in a pot combine tomatoes, stock and basil; bring to a boil over high heat. Add vegetables. Reduce heat; boil gently for 10 minutes. Puree until very smooth. Return to pot (if necessary) over medium-low heat. Stir in cream; season with salt and pepper. Heat, stirring often, until steaming.
  3. On baking sheet, broil baguette slices until lightly toasted. Turn over and sprinkle with cheese; broil until cheese is melted.
  4. Lade soup into warmed bowls; float crouton on top of each serving.