Rating: 3.5 stars
28 Ratings
  • 1 star values: 6
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 9
  • 5 star values: 10

Make a quick version of the classic soup for a refreshingly light supper. Toasted French bread topped with a light Boursin cheese adds great flavor to the meal and is a tasty stand-in for the standard grilled cheese sandwich.

Recipe by Cooking Light January 2002

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.

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  • Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.

Nutrition Facts

103 calories; calories from fat 24%; fat 2.8g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 5.8g; carbohydrates 15.9g; fiber 4g; cholesterol 0mg; iron 2.4mg; sodium 809mg; calcium 129mg.
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