Rating: 4 stars
21 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 13

Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy.

Recipe by Cooking Light July 2000

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Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 cup soup and 1 bread slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

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  • 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.

Nutrition Facts

133 calories; calories from fat 30%; fat 4.4g; saturated fat 2.4g; mono fat 1.3g; poly fat 0.4g; protein 5.4g; carbohydrates 18.7g; fiber 1.9g; cholesterol 12mg; iron 1.5mg; sodium 310mg; calcium 77mg.
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