Tomato-Basil Soup
 
 
Recipe adapted from Cooking Light
Serves: 4 servings
Ingredients
  • 1 Tbsp olive oil
  • 1½ cups chopped onion
  • 3 garlic cloves, chopped
  • ¾ cup fresh basil, chopped
  • 1 (28 oz) can fire-roasted diced tomatoes, undrained
  • ½ cup (4 oz) ⅓-less fat cream cheese, cut into cubes
  • 1½ cups fat-free milk
  • ¼ tsp. salt
  • ¼ tsp. pepper
Instructions
  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!
Nutritional Information
Serving Size: 1¼ cup • Calories: 173 • Fat: 9.3 g • Carbs: 15.9 g • Fiber: 1.7 g • Protein: 6.1 g • WW Points+: 5 pts
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/tomato-basil-soup/