Hot Liquid Food For Me

 We have been having some yucky weather in New Orleans, very yucky - I'm talking cold, grey, foggy and rainy - total soup weather.  I think I have made 3 soups in the last 5 days. I have never been a big tomato basil soup fan, but since I am on a soup roll I decided to give this one a try.  I like the creaminess that the cream cheese adds and I think next time I would blend for longer to ensure more of a smooth consistency, but overall this was a good starter recipe.

 

Tomato Basil Soup
Adapted from Cooking Light March 2012

Ingredients

• 1 tablespoon extra-virgin olive oil 
• 1 1/2 cups chopped onion 
• 4 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 
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

1. 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.

 

2.  Stir in cheese



until melted.



Place mixture in blender or use an immersion blender (this is easier in my opinion), and blend until smooth.



Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.

Serve Immediatley.


Click Here for My Adapted Printable Recipe