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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 13.9g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.2g
  • Carbohydrate: 33.8g
  • Fiber: 3.4g
  • Cholesterol: 33mg
  • Iron: 1.4mg
  • Sodium: 506mg
  • Calcium: 281mg

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. 1. Preheat broiler to high.
  2. 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. 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.
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