Tomato Basil Soup

• 1 tbsp extra-virgin olive oil
• 1 1/2 cups chopped white onion
• 3 garlic cloves, chopped
• 1 tsp crushed red pepper
• 3/4 cup chopped fresh basil
• 1- 28 oz can fire-roasted diced tomatoes, undrained
• 1/2 cup (4 oz) 1/3-less-fat cream cheese, cut into cubes
• 2 cups 1% low-fat milk
• 1 cup grated parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 12 (1/2-inch-thick) slices French bread

Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic and crushed red pepper; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cream cheese until melted. Place mixture in blender or use an immersion blender (milk must go in first of you use immersion blender), and blend until smooth. Return to pan; stir in milk, parmesan cheese, salt, and pepper. Return to medium-high; cook 2 minutes. Serve with a crusty French baguette. Recipe from Cooking Light.

 

Recipe from Cooking Light

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