Tomato-Basil Soup

Tomato-Basil Soup
Tomato-Basil Soup

Yield: 4 servings

Recipe adapted from Cooking Light


  • 1 Tbsp olive oil
  • 1 1/2 cups chopped onion
  • 3 garlic cloves, chopped
  • 3/4 cup fresh basil, chopped
  • 1 (28 oz) can fire-roasted diced tomatoes, undrained
  • 1/2 cup (4 oz) 1/3-less fat cream cheese, cut into cubes
  • 1 1/2 cups fat-free milk
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

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  1. In a large saucepan over medium-high heat, heat olive oil and saute the chopped onion for 3 minutes, until translucent. Stir in garlic and cook for an additional minute. Add tomatoes and basil, bringing to a boil. Stir in cream cheese until melted.
  2. Place mixture in a blender or food processor and blend until smooth. Return to saucepan and stir in milk, salt and pepper. Return to medium-high heat and cook for 2 minutes. Serve with toasted bread or a sandwich, enjoy!


Serving Size: 1 1/4 cup • Calories: 173 • Fat: 9.3 g • Carbs: 15.9 g • Fiber: 1.7 g • Protein: 6.1 g • WW Points+: 5 pts

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