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Receta Tomato-Basil Soup with Garlic Cheese Bread, from Cooking Light Magazine March 2012
by Salad Foodie

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

On my quest to find the ultimate tomato-basil soup, I am experimenting with recipe prospects. Today’s version is from Cooking Light Magazine, March 2012. The only variations taken due to ingredients on hand, were using regular cream cheese, 2% milk, and Mozzarella cheese. Also I added 2 tablespoons tomato paste to intensify flavor and color. This is a good start on my tomato-basil soup journey, and certainly one to consider as a lighter version. I liked the crunch of the veggies in this but next time, I would reduce the onions to half and the garlic cloves in soup from 3 to one; they overpowered the tomato/basil flavors.

Calificación: 3/5
Avg. 3/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: tossed green salad

Ingredientes

  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cups chopped onion
  • 3 cloves garlic, chopped
  • 3/4 cup chopped fresh basil
  • 1 28-ounce can fire-roasted diced tomatoes, undrained
  • 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 Asiago cheese

Direcciones

  1. Preheat broiler to high.
  2. Heat olive oil in a large saucepan over medium-high heat. Add onion; saute 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cream cheese until melted.
  3. Place mixture in blender and blend until smooth. Return to pan; stir in milk, salt and pepper. Cook over medium-high heat for 2 minutes, stirring.
  4. Place bread on baking sheet; lightly coat with spray. Broil 1 minute.
  5. Rub garlic over toasted side; turn bread over. Top with Asiago cheese; broil 1 minute.
  6. Serve hot soup with garlic cheese bread.