 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Easy to make and beats the canned tomato soup. Ingredients:
2 tablespoons butter |
1 small sweet onion, chopped |
1 stalk celery, chopped |
2 garlic cloves, minced |
28 ounces crushed tomatoes, undrained |
1 (10 3/4 ounce) can tomato puree |
1 teaspoon basil |
1 teaspoon cilantro (optional) |
4 cups vegetable broth (or chicken broth) |
8 ounces reduced-fat cream cheese, cut into cubes |
1/4 teaspoon pepper |
salt, as needed to taste |
1 -2 slice bacon, cooked and crumbled, for garnish (optional) |
Directions:
1. In a large soup pot, over medium heat, melt butter; add onion, celery, and saute in butter until softened (about 5 minutes). Add tomatoes (un-drained), basil and cilantro; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are soft.
2. *At this point puree or partially puree, if desired, or don't puree at all.*.
3. Add broth and cream cheese and pepper; salt to taste; heat through.
4. Serve with crumbled bacon on top if desired.
|
|