Rating: 4 stars
35 Ratings
  • 5 star values: 16
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

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.

Laura Zapalowski
Recipe by Cooking Light March 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

total:
20 mins
Yield:
Serves 4 (serving size: 1 1/4 cups soup and 3 toasts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

  • 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.

Nutrition Facts

312 calories; fat 13.9g; saturated fat 6.3g; mono fat 4.5g; poly fat 0.9g; protein 13.2g; carbohydrates 33.8g; fiber 3.4g; cholesterol 33mg; iron 1.4mg; sodium 506mg; calcium 281mg.
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