Last Thursday was a snow day here in Portland, and I felt like eating tomato soup and grilled cheese for lunch. We were out of good old Campbells tomato soup, so I decided to see if I had what I needed to make it from scratch…and I did!
Here is the recipe I used…
Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy.
Yield: 8 servings (serving size: 1 cup soup and 1 bread slice)
- 4 cups chopped seeded peeled tomato (about 4 large)
- 4 cups low-sodium tomato juice
- 1/3 cup fresh basil leaves
- 1 cup 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- Basil leaves, thinly sliced (optional)
- 8 (1/2-inch-thick) slices diagonally cut French bread baguette
Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.
NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.
- Calories: 133 (30% from fat), Fat: 4.4g (sat 2.4g,mono 1.3g,poly 0.4g), Protein: 5.4g, Carbohydrate: 18.7g, Fiber: 1.9g, Cholesterol: 12mg, Iron: 1.5mg, Sodium: 310mg, Calcium: 77mg