This was actually one of the first recipes that I posted here. It's been a family favorite for years and years now. Well, at least 7 years anyway! It was also one of the first real recipes that I made for my family.

I love it for how easy it is to make, but it's also one of the most delicious soups you can make, and is rather guilt free too!

There isn't much that's more comforting to eat that a nice bowl of tomato basil soup and something... cheesy.

Like I said, 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
TheSkinnyFork.com (Originally Posted 3/12/2013)

The Skinny:
Servings: 4 • Size: About 1 1/2 Cup • Calories: 115 • Fat: 4 g • Saturated Fat: 1 g • Carb: 14 g • Fiber: 4 g • Protein: 7 g • Sugar: 8 g • Sodium: 796 mg

Ingredients:
1 Tbsp. Extra Virgin Olive Oil
1 Medium Onion, Diced
3/4 C. Carrot, Shredded
4 Cloves Garlic, Diced
3 (14.5 Oz) Cans Diced 'No Salt Added' 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 (Optional)
3 Oz. Fat Free Cream Cheese

Directions:

Heat the 1 Tbsp. Extra Virgin Olive Oil in a large pot over medium heat and add in the 1 Medium Onion, 3/4 C. Carrot, and 4 Cloves Garlic.

Cook 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 or food processor and carefully add the hot soup. (You can also use an immersion blender or you may need to do this in two batches to keep from overflowing.)

NOTE: 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 and/or parmesan cheese if desired and enjoy right away!

Nutritional Claims: Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free