Tomato Basil Soup

By 1buttons

Ingredients

• YIELD: Serves 4 (serving size: 1 1/4 cups soup and 3 toasts)
• COURSE: Soups/Stews
• 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
• Preparation
• Nutritional Information
• Amount per serving
• Calories: 312
• Fat: 13.9g
• Saturated fat: 6.3g
• Monounsaturated fat: 4.5g
• Polyunsaturated fat: 0.9g
• Protein: 13.2g
• Carbohydrate: 33.8g
• Fiber: 3.4g
• Cholesterol: 33mg
• Iron: 1.4mg
• Sodium: 506mg
• Calcium: 281mg

Details

Adapted from Cookinglight.com

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.