Creamy Tomato-Basil Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 extra-large onion, roughly chopped (about 2 cups)5-6 pounds fresh tomatoes, cut in pieces (about 8 cups)1 tsp salt1/2 bunch fresh basil (about 10-12 leaves), very finely chopped1/4 cup sherry4 oz Neufchatel or low-fat cream cheese1/4 cup finely grated Parmesan cheese1/2 cup fat-free half&halfYour choice of any or all of the following:1 tsp smoked paprika1/4 tsp tabasco or other hot sauce2 Tbsp balsamic vinegar1 Tbsp lemon juice1 Tbsp dark brown sugar
If you want a very smooth soup, peel the tomatoes. Place the onions and tomatoes in a slow-cooker and cook overnight, until soft. Puree with an immersion blender (or allow vegetables to cool to a safe temperature and puree in a regular blender.) Add salt, sherry, and basil, and let cook uncovered about another hour on medium. If you plan to freeze all or part of the recipe, do it at this point before adding the dairy products.
Cut the cream cheese into 1-in cubes. Add cream cheese and Parmesan to other ingredients. Cook on low until cheese is melted (a few more whirls of the immersion blender will speed up the process.) Stir in the optional ingredients and let cook on low or medium to meld flavors. Stir in half and half and let cook just until heated through.
Note: The optional ingredients are not included in the nutrition analysis. They will not significantly affect the calorie count, but if you're watching sodium closely, be sure to add them separately.
Makes about 8 one-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ANARIE.
Cut the cream cheese into 1-in cubes. Add cream cheese and Parmesan to other ingredients. Cook on low until cheese is melted (a few more whirls of the immersion blender will speed up the process.) Stir in the optional ingredients and let cook on low or medium to meld flavors. Stir in half and half and let cook just until heated through.
Note: The optional ingredients are not included in the nutrition analysis. They will not significantly affect the calorie count, but if you're watching sodium closely, be sure to add them separately.
Makes about 8 one-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ANARIE.
Nutritional Info Amount Per Serving
- Calories: 143.1
- Total Fat: 5.4 g
- Cholesterol: 13.9 mg
- Sodium: 462.2 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.8 g
- Protein: 5.9 g
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