Tomato-Basil Soup

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Nutritional Info
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 3.6 g
  • Cholesterol: 9.1 mg
  • Sodium: 347.7 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.4 g

View full nutritional breakdown of Tomato-Basil Soup calories by ingredient
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    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


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.
Yield: 8 servings (serving size: 1 cup soup and 1 bread slice)

Find 17 super-easy soups and stews at Cooking Light.

Recipe Copyright Cooking Light Magazine

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Member Ratings For This Recipe

  • Very Good
    5 of 5 people found this review helpful
    I added onion, garlic, oregano, and rosemary...really yummy. I love tomato soup! - 9/1/08

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  • Incredible!
    4 of 4 people found this review helpful
    In the dead of winter I didn't have any fresh tomatoes but it was still wonderful. I used low sodium V8 juice. I used 1 Tbsp. of dried basil and one teaspoon of a seasoning put together by a local spice company, comprised of onions, parsley, dill weed, celery seed, salt, black pepper and garlic. - 2/17/10

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  • Good
    2 of 2 people found this review helpful
    I did not care for this soup. I found it very bland. - 11/9/09

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  • Incredible!
    2 of 2 people found this review helpful
    This soup was awesome! The best tomato soup I've ever had. My only changes were I added a little splenda to take a little of the sharpness out and when I served it, I not only added lots of chopped basil, but also a little Parmesan cheese to the top. - 10/13/09

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  • Very Good
    1 of 1 people found this review helpful
    This soup was very good once you added the extra spices like people suggested. I also added roasted red pepper too. - 2/1/11

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