Tomato-Basil Soup

Tomato-Basil Soup

• 1 tablespoon extra-virgin olive oil

• 1 1/2 cups prechopped onion

• 3 garlic cloves, chopped

• 3/4 cup chopped fresh basil

• 1 (28-ounce) can fire-roasted diced tomatoes, undrained

• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes

• 2 cups 1% low-fat milk, maybe not needed at all

• 1 teaspoon salt

• 1 teaspoon black pepper

• 12 (1/2-inch-thick) slices French bread

• Cooking spray

• 1 garlic clove, halved

• 1 ounce shredded Asiago cheese

• 1/2 tsp Cayenne Pepper

Preparation Steps

1. 1. Preheat broiler to high.

2. 2. Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.

3. 3. Place bread on baking sheet; lightly coat with spray. Broil 1 minute. Rub garlic over toasted side; turn bread over. Top with Asiago; broil 1 minute.