Tuesday, January 15, 2013

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


  • 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


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

1 comment:

Dining Alone said...

We have been cold in AZ as well, this soup looks so perfect!!