Tomato-Basil Soup

Photo: Johnny Autry; Styling: Cindy Barr
Tomato-Basil Soup gets a jump start with a can of fire-roasted tomatoes. You'll have this comfort-food favorite to the table in 20 minutes. Pair it with your favorite grilled cheese sandwich.

Yield:

Serves 4 (serving size: 1 1/4 cups soup and 3 toasts)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 312
Fat 13.9 g
Satfat 6.3 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 13.2 g
Carbohydrate 33.8 g
Fiber 3.4 g
Cholesterol 33 mg
Iron 1.4 mg
Sodium 506 mg
Calcium 281 mg

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 cups prechopped onion
3 garlic cloves, chopped
3/4 cup chopped fresh basil
1 (28-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
2 cups 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
12 (1/2-inch-thick) slices French bread
Cooking spray
1 garlic clove, halved
1 ounce shredded Asiago cheese

Preparation

1. Preheat broiler to high.

2. Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.

3. Place bread on baking sheet; lightly coat with spray. Broil 1 minute. Rub garlic over toasted side; turn bread over. Top with Asiago; broil 1 minute.

Note:

Laura Zapalowski,

March 2012