Wednesday, December 19, 2012

Tomato-Basil Soup

Ingredients:
1 tablespoon extra-virgin olive oil
1 1/2 cups pre-chopped 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

Preparation:

1. Preheat broiler to high.

2. 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.

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.

Serves 4
WW PointsPlus 8

This recipe is from Cooking Light Magazine March 2012 or find it on the web here

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