Tomato Basil Soup
I am all about making soups when the weather starts turning colder. Many times, I’ll make two soups at the same time. Not because I’m a super mom, but they are great as leftovers to have throughout the week for lunches or a simple, reheatable dinner when life gets busy.
I am all about making soups when the weather starts turning colder. Many times, I’ll make two soups at the same time. Not because I’m a super mom, but they are great as leftovers to have throughout the week for lunches or a simple, reheatable dinner when life gets busy.
This recipe is a quick meal to serve your family. You’ll have it ready and on the table in less than 30 minutes. It’s nutritious as well, providing lycopene, vitamin c, potassium, and B-vitamins that are all things to keep our bellies happy and our families healthy.
It has incredible flavor from the fire-roasted tomatoes along with the onions, garlic, and that burst of basil. It’s also naturally thickened with low-fat cream cheese. It is the best quick, nourishing, and a comforting meal.
And as a dietitian mom, I’m always looking for ways to incorporate more veggies into my kids’ daily intake. Both daughters enjoy this soup so much, they will ask for another bowl full!
It’s perfect with toasted slices of French bread with melted cheese or served with a grilled cheese sandwich on the side.
Ingredients:
1 Tbsp. olive oil
1 1/2 cups chopped onion
1 1/2 tsp. crushed garlic
2-3 Tbsp. dried basil
1 (28 oz.) can fire-roasted diced tomatoes, undrained and pureed
4 oz. 1/3 less fat cream cheese, cubed
2 cups 1% milk
1/8 tsp. salt
1/8 tsp. black pepper or 3 turns on a pepper mill
Directions:
In a large Dutch oven, heat oil over medium-high heat. Add onions and garlic and cook until onions are translucent.
Add tomatoes, basil, salt, and pepper; bring to a boil. Gently place cream cheese cubes into the Dutch oven and stir until melted; pour in the milk.
Working in batches, place soup mixture into a blender, and blend until smooth in texture. Return to pan and simmer for 15 mins.
Serve with toasted slices of French bread with melted cheese or served with a grilled cheese sandwich on the side.
Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN