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Tomato-Basil Soup Recipe

   
 

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     Tomato-Basil Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
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
1/4 teaspoon salt
1/4 teaspoon black pepper
 
12 (1/2-inch-thick) slices French bread
Cooking spray
1 garlic clove, halved
1 ounce shredded Asiago cheese

Instructions
Preheat broiler to high. 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.
Add oil to pan and swirl to coat. Add onion and pepper; saute 4 minutes. Add garlic and saute for 5 minutes or until onion is tender. Add wine, scraping the pan to loosen browned bits, and cook for 4 minutes or until liquid almost evaporates. Stir in pasta, turkey mixture, marinara sauce, and 1/2 cup basil.
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.
Nutritional Information Amount per serving Calories- 312 Fat- 13.9g Saturated fat- 6.3g Monounsaturated fat- 4.5g Polyunsaturated fat- 0.9g Protein- 13.2g Carbohydrate- 33.8g Fiber- 3.4g Cholesterol- 33mg Iron- 1.4mg Sodium- 506mg Calcium- 281mg


Originally Submitted
2/28/2012





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