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Tomato-Basil Soup with Garlic Cheese Bread, from Cooking Light Magazine March 2012
On my quest to find the ultimate tomato-basil soup, I am experimenting with recipe prospects. Today’s version is from Cooking Light Magazine, March 2012. The only variations taken due to ingredients on hand, were using regular cream cheese, 2% milk, and Mozzarella cheese. Also I added 2 tablespoons tomato paste to intensify flavor and color. This is a good start on my tomato-basil soup journey, and certainly one to consider as a lighter version. I liked the crunch of the veggies in this but next time, I would reduce the onions to half and the garlic cloves in soup from 3 to one; they overpowered the tomato/basil flavors. Ingredients
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups chopped onion
- 3 cloves garlic, chopped
- 3/4 cup chopped fresh basil
- 1 28-ounce can fire-roasted diced tomatoes, undrained
- 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 Asiago cheese
Directions
- Preheat broiler to high.
- Heat olive oil in a large 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 cream cheese until melted.
- Place mixture in blender and blend until smooth. Return to pan; stir in milk, salt and pepper. Cook over medium-high heat for 2 minutes, stirring.
- Place bread on baking sheet; lightly coat with spray. Broil 1 minute.
- Rub garlic over toasted side; turn bread over. Top with Asiago cheese; broil 1 minute.
- Serve hot soup with garlic cheese bread.
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