Tomato-Basil Soup

 

Ingredients

• ▢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

Directions

• 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.
• 
  
• 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!