Tomato-Basil Soup

By RogRot

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 1/2 cups prechopped onion
• 3 garlic cloves, chopped
• 3/4 cup chopped fresh basil
• 1 (28-ounce) can fire-roasted diced tomatoes, undrained
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
• 2 cups 1% low-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 (1/2-inch-thick) slices French bread
• Cooking spray
• 1 garlic clove, halved
• 1 ounce shredded Asiago cheese

Details

Servings 4

Preparation

Step 1

1. Preheat broiler to high.
2. Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.
3. Place bread on baking sheet; lightly coat with spray. Broil 1 minute. Rub garlic over toasted side; turn bread over. Top with Asiago; broil 1 minute.