Tomato-Basil Soup
Source of Recipe
slightly adapted from Cooking Light
Recipe Introduction
I don't really care for canned tomato soup but I absolutely love this homemade soup! I usually make a triple or quadruple batch in the summer and freeze it in 2 serving portions.
List of Ingredients
2 to 4 cloves crushed garlic -- (optional, not in original recipe)
4 cups peeled, seeded, and chopped tomato
4 cups regular or low sodium tomato juice
1/2 cup fresh basil leaves left whole
1 cup 1% milk
1/4 t. salt
1/4 t. freshly ground pepper
1/2 cup light cream cheese -- softened
8 slices diagonally cut French bread baguette -- (1/2 inch thick) (optional)Recipe
1. If using garlic, saute in a tiny amount of olive oil and then add the juice and tomatoes. 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 (I used my immersion blender); 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. Serve with bread if desired.
Yield: 8--1 cup servings
WW: 2pts per cup without bread
Cal 133
Fat 4.4
Fiber 1.9
NOTES : I served it with grilled cheddar cheese sandwiches. Really good!
You can also roast a whole head of garlic in the oven and add the pulp to the first step. As the tomatoes cook down, they will take on the garlic flavor.
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