Tomato-Basil Soup

By gvcathy

Ingredients

• 1 T olive oil
• 1-1/2 C chopped onion
• 3 garlic cloves, chopped
• 3/4 C chopped fresh basil
• 1 (28 oz) can fire-roasted, diced tomatoes, undrained
• 4 oz. 1/3-less fat cream cheese, cut into cubes (about 1/2 C)
• 2 C 1% low fat milk
• 1/4 tsp black pepper
• 1/8 tsp salt

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Heat a medium saucepan over mediu m-high heat. Add olive oil to pan; swirl to coat. Add onion; saute 3 minutes. Stir in garlic; cook for 1 minute, stirring constantly. Add basil and tomatoes; bring to a boil. Add cream cheese; stir until cream cheese melts.

2. Use stick blender to blend until smooth. Return to pan; stir in milk, pepper and salt. Return to medium-high heat; cook 2 minutes or until thoroughly heated.


228 cal/11.1g fat/9.3g protein/22.9g carb/2.7g fiber/668mg sodium