There isn't much that's more comforting to eat that a nice bowl of tomato basil soup and something... cheesy.
This tomato basil soup has been a family favorite for a few years now. Though i've made some adjustments over time to make it easier and a little more cost friendly. The recipe is quick, easy to make, and less than 100 calories a serving. And as if you needed an added bonus, to make this soup even better, there's veggies hidden in there too! Shhh...No one will ever know.
If you have sensitive and un-spice friendly mouths in your house, you may want to leave the crushed red pepper flakes out. While they doesn't set your mouth ablaze, they certainly adds a kick!
Skinny Tomato Basil Soup
Servings: 6 • Size: 1 Cup • Calories: 96.6 • Fat: 2.5 g • Carb: 17.7 g • Fiber: 4.5 g • Protein: 2.8 g • Sugar: 9.3 g • Sodium: 897.1 mg
1 Tbsp. Extra Virgin Olive Oil
1 Medium Onion, Diced
3/4 C. Carrot, Shredded
4 Cloves Garlic, Diced
2 (14.5 Oz) Cans Diced Tomatoes, No Salt Added
1 (14.5 Oz) Can Italian Style Diced Tomatoes
2 C. Fat Free Reduced Sodium Chicken Broth
1 Tbsp. Dried Basil
1/2 Tsp. Oregano
1 Tsp. Sugar
1 Tsp. Salt
1/4 Tsp. Black Pepper
1/4 Tsp. Crushed Red Pepper Flakes
3 Oz. Fat Free Cream Cheese
Heat the oil in a large pot over medium heat and add in the onion carrot and garlic. Good for a few minutes until the veggies are tender. When the veggies are softened, add in the canned tomatoes, chicken broth, and all of the seasonings. Stir and bring the soup to a boil. Cover and reduce the heat to low, simmering for 30 minutes.
Place the cream cheese into a blender and carefully add the hot soup. (You may need to do this in two batches to keep from overflowing.) Be sure to loosen the top cap of the blender to allow the steam to vent. Blend until the soup is smooth and creamy. Return the soup to the pot and dish into bowls to serve. Garnish with some fresh basil or parmesan cheese.
You could use an immersion blender instead of a blender, if you have one!