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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy. Ingredients:
4 cups chopped seeded peeled tomato (about 4 large) |
4 cups low-sodium tomato juice |
1/3 cup fresh basil leaves |
1 cup 1% low-fat milk |
1/4 teaspoon salt |
1/4 teaspoon cracked black pepper |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
basil leaves, thinly sliced (optional) |
8 (1/2-inch-thick) slices diagonally cut french bread baguette |
Directions:
1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
2. 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.
3. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.
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