Tomato Basil Soup
Servings
8
Good For:
Lunch
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
Instructions
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.
Nutritional Information
Amount per serving
- Calories: 133
- Calories from fat: 30%
- Fat: 4.4g
- Saturated fat: 2.4g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.4g
- Protein: 5.4g
- Carbohydrate: 18.7g
- Fiber: 1.9g
- Cholesterol: 12mg
- Iron: 1.5mg
- Sodium: 310mg
- Calcium: 77mg