So I decided to resurrect Meatless Friday her at PP. It is Lent after all and I don’t know about you but Tuna Casserole, Fish Sticks and Macaroni and Cheese can get a little old. That’s what we had every single Friday growing up. My hubby is not a huge fish fan and I am tying to eat less carbs these days so I began searching for some new meatless fair.
Since it is cold and freezing rain on this lovely Friday, soup seemed appropriate. I love the creamy tomato soup served at Panera, but it serious caloric nightmare. So when I came across this creamy little number in an old Cooking Light magazine, I knew I had to try it.
Well my friends, pull up a chair and grab a spoon. This one is a keeper. Creamy and quite filling it will be making may more appearances at our meatless table. So very good.
Celebrate the Feast!
Creamy Tomato Basil Soup
recipe slightly adapted from Cooking Light Magazine, 2011
1 Tsp extra virgin olive oil
1 1/2 cups chopped onions
4 cloves garlic, chopped
1 cup chopped fresh basil
1 (28 oz) can fire-roasted, diced tomatoes, undrained
4 oz cream cheese, cut into cubes
2 cups low fat milk
1/4 tsp black pepper
1/8 tsp salt
1. Heat a medium saucepan over medium-high heat. Add olive oil, add onion, sauté 3 minutes. Stir in garlic; cook for 1 minute, stirring constantly. Add basil and tomatoes, bring to a boil. Add cream cheese, stir until cream cheese melts.
2. Place tomato mixture in blender. Blend until smooth. Return to pan, stir in milk, pepper and salt. Return to medium-high heat; cook 2 minutes or until thoroughly heated.
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