Super easy soup to make, but it's lacking something in complexity on flavors. I used 7 fresh / diced roma tomatoes and pretty premium low-sodium tomato juice combined with lots of fresh basil. Immersion blender is on the only way to go to make this dish - otherwise I wouldn't have even attempted for the amount of work. Overall, the results were pretty tasty, but nothing I would crave; like I said, the flavor profile was missing something to make it really shine. There are several other recipes for Tomato-Basil Soup for C.L. and I think I would try another version which hopefully increases the pizazz of the dish vs. this version. Definitely worth a go if you have the ingredients & want an easy dish, but it's a little too simple in taste for me.
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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
- 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
- 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.
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