Tomato Soup

by on August 14, 2012








1 tablespoon extra-virgin olive oil
1 1/2 cups chopped onion
3 garlic cloves, chopped
3/4 cup chopped fresh basil
Appx 30 oz. roasted diced tomatoes
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

Heat olive oil in a saucepan over medium-high heat.
Add onion; sauté 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.


by Farmer of the Week: Mindy and Shera Paskil

Carol Carimi Acutt

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