Directions:
- Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
- 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
| Amount Per 1 Serving | |||
| Calories | 59.6 Kcal (250 kJ) | ||
| Calories from fat | 5.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 1% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 1% | |
| Sodium | 183.67mg | 8% | |
| Potassium | 500.85mg | 11% | |
| Total Carbs | 11.39g | 4% | |
| Sugars | 9.17g | 37% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 3.2g | 6% | |
| Vitamin C | 46.7mg | 78% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 24.37 Kcal (102 kJ) | ||
| Calories from fat | 2.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 1% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 1% | |
| Sodium | 75.12mg | 8% | |
| Potassium | 204.83mg | 11% | |
| Total Carbs | 4.66g | 4% | |
| Sugars | 3.75g | 37% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 1.31g | 6% | |
| Vitamin C | 19.1mg | 78% | |
| Calcium | 26.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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