Growing up as a kid, tomato soup and toasted cheese sandwiches were my favorite meal. Especially the way my mom would always make it for me. It’s the perfect comfort food that never takes long to make. But now that I’m getting older, I enjoy actually cooking my own meals instead of throwing a can of soup in the pan and mixing it with water. I came across a tomato and basil soup and had to try it!
It’s really simple to make and tastes amazing! Plus you can make enough for lunch the next day 🙂
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups prechopped onion
- 3 garlic cloves, chopped
- 3/4 cup chopped fresh basil
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained
- 1/2 cup (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 shredded Asiago cheese
- 1. Preheat broiler to high.
- 2. Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.
- 3. Place bread on baking sheet; lightly coat with spray. Broil 1 minute. Rub garlic over toasted side; turn bread over. Top with Asiago; broil 1 minute.
All done! Simple yet filling meal. Plus you’ll be getting your veggies in – a very important power food if you’re trying to lose weight and stay healthy. Also, if you’re lactose intolerant or a vegan, simply switch up the dairy products for nondairy products and it will still taste incredible. I used to make a similar soup all of the time with soy milk and you can’t tell the difference. Let me know if you try this!