Tomato-Basil Soup from Cooking Light

Yield: 4 servings ( Serving Size: 1 1/4 c. soup & 3 toasts )
Community Recipe from

Ingredients

  • 1 tablespoon(s) extra-virgin olive oil
  • 1 1/2 cup(s) chopped onion
  • 3 clove(s) garlic chopped
  • 3/4 cup(s) chopped fresh basil
  • 1 (28oz) can(s) fire-roasted diced tomatoes undrained
  • 1/2 cup(s) 1/3-less-fat cream cheese (4 oz), cut into cubes
  • 2 cup(s) 1% low-fat milk
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 12 slice(s) french bread (1/2" thick)
  • cooking spray
  • 1 clove(s) garlic halved
  • 1 ounce(s) shredded Asiago cheese

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Heat olive oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Stir in garlic; cook 1 minute. Add basil and tomatoes; bring to a boil. Stir in cream cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt and pepper. Return to medium-high heat; cook 2 minutes.
  3. 3. Place bread on baking sheet; lightly coat with cooking spray. Broil 1 minute. Rub garlic over toasted side; turn bread over. Top with Asiago; broil 1 minute.

  4. CALORIES: 312 FAT: 13.9g (sat:6.3g, mono:4.5g, poly:0.9g) PROTEIN: 13.2g
  5. CARB: 33.8g FIBER: 3.4g CHOL: 33mg IRON: 14mg SODIUM: 506mg
  6. CALC: 281mg
October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-Basil Soup from Cooking Light Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy