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Creamy Tomato Basil Soup Recipe

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This recipe for Creamy Tomato Basil Soup is from My Favorite Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. olive oil
1/2 med onion (about 1/2 cup chopped)
1 (14oz) can diced tomatoes with basil, garlic, oregano
1 (15 oz) can low-sodium tomato sauce
1 cup reduced -sodium vegetable broth
1 tsp sugar
8 to 10 fresh basil leaves,or 1 tsp dried basil
4 oz reduced-fat cream cheese
salt and pepper to taste
Directions:
Directions:
Heat oil in 4 1/2 quart Dutch oven or soup pot over medium heat. Put chopped onion into pot, cook for 1 minute, stir often. Add diced tomatoes and their juice, tomato sauce, vegetable broth and sugar. Cover the pot and bring to a boil.
Chop basil leaves up, measure out 1 T. and set rest aside to use as a garnish.
Cut cream cheese into 1" chunks and add them to the soup. Cover again and simmer 5" to allow cheese to melt and flavors to develop. Uncover pot and use a whisk to stir the soup until the cheese is all melted and fully incorporated. Stir in the reserved basil salt and pepper. Ladle into bowls and garnish with a sprinkle of basil.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
recipe from the Express News, a wonderful soup!

 

 

 

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