Tomato Basil Soup
Recipe: #14477
October 05, 2014
Categories: Side Dishes, Tomato, Birthday, Fathers Day, Mothers Day, Picnic, Potluck, Romantic Dinner, Sunday Dinner, Valentine's Day, Gluten-Free, Low Fat, No Eggs, Vegetarian, Vegetarian Dinner, more
"A great tasting tomato soup recipe I found in a copy of Cooking Light magazine."
Ingredients
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.