Tomato-Basil Soup

Tomato-Basil Soup

Fresh tomato and basil are the stars of this classic tomato soup recipe. Low-fat milk and light cream cheese keep it healthy. Serve with a slice of French bread baguette.


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 or try our delicious Sour Dough Asiago


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.

Fresh French Baguette or Sour Dough Asiago rolls - you really can't go wrong!

H&F Bread Co. French Baguette Atlanta bakery      

Recipe from Cooking Light image by Becky Luigart-Stayner

For nutritional info, click here

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