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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 can(s) 14 oz vegetable or chicken broth |
3 can(s) diced tomatos |
3 clove(s) finely chopped garlic |
4 sprig(s) fresh basil |
1/4 cup(s) low fat cream cheese |
1/4 cup(s) low fat milk |
1/4 cup(s) low fat milk |
1 whole(s) yellow onion |
Directions:
1. I made this soup in a big wok. You can also use a large saucepan.
2. Dice onions and garlic to size of your liking.
3. Saute onions and garlic until golden brown. (The garlic cooks quicker so add that 1/2 way through cooking the onions)
4. Next add three cans of diced tomatoes. Bring to a boil then let simmer for 5 minutes.
5. Next add the can of your broth of choice. Bring this to a boil then simmer for 5 minutes.
6. While the soup is simmering put your milk and cream cheese in the blender. Do not blend yet!
7. This is where you decide if you want a creamed soup, or a 1/2 creamed 1/2 chunky soup (my favorite).
8. If you want it all creamed, add all the soup to the blender.
9. If you want Half and Half (like me), add half the soup!
10. Blend to your preference, put the mixture back in soup pot, stir until well mixed and your done! Enjoy!
11. FYI...Next time I make this, I will be adding more basil!
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