TOMATO BASIL SOUP (LIGHT)

By jarren

Ingredients

• 1 tbsp olive oil
• 1 1/2 cups chopped onion
• 1 garlic clove, minced
• 3/4 cup chopped fresh basil
• 1 , 28 oz can fire-roasted, diced tomatoes, un-drained
• 4 oz, 1/3-less-fat cream cheese, cut into cubes (about 1/2 cup)
• 2 cups 1% low-fat milk
• 1/4 tsp black pepper
• 1/2 tsp salt

Preparation

Step 1

Heat a medium saucepan over medium-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.

Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan; stir in milk, pepper and salt. Return to medium-high heat; cook 2 minutes or until thoroughly heated.