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Tomato-Basil Soup

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 cup soup and 1 bread slice)
Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy.

Ingredients

  • 4 cups chopped seeded peeled tomato (about 4 large)
  • 4 cups low-sodium tomato juice
  • 1/3 cup fresh basil leaves
  • 1 cup 1% low-fat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • Basil leaves, thinly sliced (optional)
  • 8 (1/2-inch-thick) slices diagonally cut French bread baguette

Nutrition Information

  • calories 133
  • caloriesfromfat 30 %
  • fat 4.4 g
  • satfat 2.4 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 5.4 g
  • carbohydrate 18.7 g
  • fiber 1.9 g
  • cholesterol 12 mg
  • iron 1.5 mg
  • sodium 310 mg
  • calcium 77 mg

How to Make It

  1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

  2. Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.

  3. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.