Tomato-Basil Soup Recipe Print Page | MyRecipes.com

By holly

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
Adapted from myrecipes.com

Preparation

Step 1

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

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.

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

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