Tuesday, April 9, 2013

Tomato Basil Soup- beats Campbell's every time!

Tomato Basil Soup

  • 1 1/2 cups chopped onion
  • 3 garlic cloves, chopped
  • 3/4 cup fresh basil, chopped (I used about 1 T or less, dried)
  • 1 (28 oz) can fire-roasted diced tomatoes, undrained
  • 1/2 cup (4 oz) 1/3-less fat cream cheese, cut into cubes
  • 1 1/2 cups fat-free milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

In a large saucepan over medium-high heat, heat olive oil and saute the chopped onion for 3 minutes, until translucent.  Stir in garlic and cook for an additional minute.  Add tomatoes and basil, bringing to a boil.  Stir in cream cheese until melted.

Place mixture in a blender or food processor and blend until smooth.  Return to saucepan and stir in milk, salt and pepper.  Return to medium-high heat and cook for 2 minutes.  Enjoy!

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