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Creamy Tomato Basil Soup Recipe

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This recipe for Creamy Tomato Basil Soup, by , is from My Favorite Recipe Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Gaylord
Added: Saturday, October 3, 2009

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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