Ingredients
- 1 tablespoon oil (olive oil)
- 1 1/2 cup chopped yellow onion
- 3 cloves garlic, chopped
- 3/4 cup fresh basil, chopped
- 1 can (28 ounce) diced tomatoes (fire roasted, undrained)
- 4 ounces reduced-fat cream cheese (cut into cubes)
- 2 cups 1% milk (low-fat)
- 1/4 teaspoon pepper
- Pinch salt
How to Make
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Step 1: Heat a medium saucepan over medium-high heat.
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Step 2: Add olive oil and swirl to cover bottom.
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Step 3: Add onions; sauté 3 minutes.
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Step 4: Stir in garlic; cook for 1 minute, stirring constantly.
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Step 5: Add basil and tomatoes; bring to a boil.
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Step 6: Add cream cheese; stir until cream cheese melts.
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Step 7: Place tomato mixture into a blender.
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Step 8: Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
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Step 9: Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth.
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Step 10: Return to pan; stir in milk, pepper and salt.
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Step 11: Return to medium-high heat; cook 2 minutes or until thoroughly heated.
We hope you enjoy this recipe!
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