Robin made this soup on the ranch - it's healthy and low-calorie and the best tomato soup I've ever had. May 5th, 2013.
1 TBS 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 un-drained
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
In a large saucepan over medium-high heat, heat olive oil and sauté 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 n 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!
Makes 4 servings, 117 calories per serving.