Tomato-Basil Soup from Cooking Light

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 tablespoon(s) extra-virgin olive oil

1 1/2 cup(s) chopped onion

3 clove(s) garlic chopped

3/4 cup(s) chopped fresh basil

1 (28oz) can(s) fire-roasted diced tomatoes undrained

1/2 cup(s) 1/3-less-fat cream cheese (4 oz), cut into cubes

2 cup(s) 1% low-fat milk

1/4 teaspoon(s) salt

1/4 teaspoon(s) black pepper

12 slice(s) french bread (1/2 thick)

cooking spray

1 clove(s) garlic halved

1 ounce(s) shredded asiago cheese

Directions:

1. Preheat broiler to high.
2. Heat olive oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Stir in garlic; cook 1 minute. Add basil and tomatoes; bring to a boil. Stir in cream cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt and pepper. Return to medium-high heat; cook 2 minutes.
3. Place bread on baking sheet; lightly coat with cooking spray. Broil 1 minute. Rub garlic over toasted side; turn bread over. Top with Asiago; broil 1 minute.
4. CALORIES: 312 FAT: 13.9g (sat:6.3g, mono:4.5g, poly:0.9g) PROTEIN: 13.2g
5. CARB: 33.8g FIBER: 3.4g CHOL: 33mg IRON: 14mg SODIUM: 506mg
6. CALC: 281mg

By RecipeOfHealth.com