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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 30%
  • Fat: 4.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.4g
  • Carbohydrate: 18.7g
  • Fiber: 1.9g
  • Cholesterol: 12mg
  • Iron: 1.5mg
  • Sodium: 310mg
  • Calcium: 77mg

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

  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.
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