Tomato-Basil Soup

Becky Luigart-Stayner
Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy.

Yield:

8 servings (serving size: 1 cup soup and 1 bread slice)

Recipe from

Nutritional 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

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

Preparation

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

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.

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

Note:

July 2000