Tomato Basil Soup

10m
Prep Time
15m
Cook Time
25m
Ready In


"A great tasting tomato soup recipe I found in a copy of Cooking Light magazine."

Original is 5 servings

Nutritional

  • Serving Size: 1 (419.7 g)
  • Calories 250.2
  • Total Fat - 13.1 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 29.4 mg
  • Sodium - 385.9 mg
  • Total Carbohydrate - 20.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 13.9 g
  • Protein - 14.3 g
  • Calcium - 443.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 33.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat a medium saucepan over medium-high heat.

Step 2

Add olive oil and swirl to cover bottom.

Step 3

Add onions; sauté 3 minutes.

Step 4

Stir in garlic; cook for 1 minute, stirring constantly.

Step 5

Add basil and tomatoes; bring to a boil.

Step 6

Add cream cheese; stir until cream cheese melts.

Step 7

Place tomato mixture into a blender.

Step 8

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

Step 9

Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth.

Step 10

Return to pan; stir in milk, pepper and salt.

Step 11

Return to medium-high heat; cook 2 minutes or until thoroughly heated.

Tips


No special items needed.

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