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.
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
1 garlic clove, halved
1 ounce shredded Asiago cheese
How to Make It
Preheat broiler to high.
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.
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.
I love this soup. It is so easy and fast to make and tastes delicious. I can't get enough of it. I've made it with fire roasted tomatoes and without and they are both good. I love the texture. It reminds me of some kinds of gazpacho and I bet this would taste just as good cold. This is also a great meal when you need to make something for someone else paired with a salad.
Super delicious! And it comes together fast using a hand blender. From start to table, it must have taken me 20 minutes. I used about an extra 1/4 cup of basil. I also bought regular diced tomatoes instead of fire-roasted, and the recipe was still delicious.
Served this up for a quick lunch today for myself, my 12 and 14 yr old sons, my husband, and a friend. ... Everyone ate it up. I made minor changes that probably will change the overall taste though .. I did not have fire roasted tomatoes so I just used regular diced tomatoes (canned) and added a small can of tomato sauce that already had italian spices in it. I used 2% milk because that is what I had, used dried crushed basil seasoning, I used that pre crushed/diced jarred garlic. I used a whisk at the end to get the little bits of cream cheese clumps that stayed after blending. I served it with a slice of toasted bread with butter and powdered garlic. I'd make it again in a heartbeat. Simple, and tasty. I think this would also work with only 1 cup of milk and 1 cup of chicken broth if you want to cut back on the calories. Probably you could cut back the cream cheese by half too to lose some more calories but still keep the "taste" and creaminess.
The texture is too grainy. This is after blending it in a high-powered blender and again with an immersion blender. Maybe the onions should be cooked down more because they are what you get in the "grains."