Creamy Tomato-Basil Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Creamy Tomato-Basil Soup calories by ingredient
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This is a very flexible recipe-- leave out anything you don't like! A Crock-pot and a stick blender make this fast and easy. This is a very flexible recipe-- leave out anything you don't like! A Crock-pot and a stick blender make this fast and easy.
Number of Servings: 8


    1 extra-large onion, roughly chopped (about 2 cups)
    5-6 pounds fresh tomatoes, cut in pieces (about 8 cups)
    1 tsp salt
    1/2 bunch fresh basil (about 10-12 leaves), very finely chopped
    1/4 cup sherry
    4 oz Neufchatel or low-fat cream cheese
    1/4 cup finely grated Parmesan cheese
    1/2 cup fat-free half&half

    Your choice of any or all of the following:
    1 tsp smoked paprika
    1/4 tsp tabasco or other hot sauce
    2 Tbsp balsamic vinegar
    1 Tbsp lemon juice
    1 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.

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