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Tomato-Basil Soup with Garlic Cheese Bread, from Cooking Light Magazine March 2012 - Recipe Cost

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1 28-ounce can fire-roasted diced tomatoes, undrained
4 ounces 1/3 less fat cream cheese, cut into cubes
12 (1/2-inch thick) slices French bread
1 ounce Asiago cheese
Ingredients Per Serving Qty Common Price Price per Serving
1 tablespoon extra virgin olive oil 3/4 teaspoon
$5.99 per 16 fluid ounces
$0.05
1 1/2 cups chopped onion 1/3 cup
$0.79 per pound
$0.10
3 cloves garlic, chopped 3/4 garlic cloves
$4.00 per pound
$0.02
3/4 cup chopped fresh basil 3 tablespoons
$2.59 per cup
$0.49
2 cups 1% low-fat milk 1/2 cup
$3.49 per gallon
$0.11
1/4 teaspoon salt 0.06 teaspoon
$2.91 per 16 ounces
$0.00
1/4 teaspoon black pepper 0.06 teaspoon
$7.99 per 16 ounces
$0.00
Cooking spray 1/4 spray
$2.99 per 6 ounces
$0.00
1 garlic clove, halved 1/4 garlic cloves
$4.00 per pound
$0.01
Total per Serving $0.78
Total Recipe $3.11
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