Tomato-Basil Soup

Name: Tomato-Basil Soup
Ingredients: 1 tablespoon extra-virgin olive oil; 1 1/2 cups prechopped onion; 3 garlic cloves, chopped; 3/4 cup chopped fresh basil; 1 (28-ounce) can fire-roasted diced tomatoes, undrained; 1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes; 2 cups 1% low-fat milk; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 12 (1/2-inch-thick) slices French bread; Cooking spray; 1 garlic clove, halved; 1 ounce shredded Asiago cheese

13 ingredients

3 steps

Ingredients

1 tablespoon extra-virgin olive oil
1 1/2 cups prechopped onion
3 garlic cloves, chopped
3/4 cup chopped fresh basil
1 (28-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
2 cups 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
12 (1/2-inch-thick) slices French bread
Cooking spray
1 garlic clove, halved
1 ounce 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 for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.
3

Place bread on baking sheet; lightly coat with spray. Broil 1 minute. Rub garlic over toasted side; turn bread over. Top with Asiago; broil 1 minute.