Tomato Basil Soup
1 cup chopped onions1 cup of shredded carrots
Add:
2/3 cup minced fresh basil
1 head of chopped cauliflower
2 cans (28 oz) diced tomatoes, undrained2 Tablespoons of Better Than Bouillon (in the soup aisle)
1 cup of water
Simmer for 20 minutes until veggies are tender.
Add:
8 oz. pkg low-fat or fat-free
cream cheese
cream cheese
Puree with stick
blender until smooth.
Add:blender until smooth.
2 cups 1% low-fat milk or fat-free Half-n-Half
1/2 tsp. salt
1/2 tsp. pepper
Ladle into bowls. Garnish with basil and serve with bread.
*I like to toast slices of french bread, place one in the bottom of the bowl. Pour the soup over. Sprinkle Parmesan cheese on top and enjoy!
It tastes better the next day after the flavors have had a chance to blend. I save my canning jars, put the soup in while warm and store in the refrigerator. It also freezes well.
This week I took soup to a friend who had surgery and another friend with a newborn. The addition of a pre-packaged salad, fresh fruit, and a loaf of homemade bread made a pretty good spread.
Easy, peasy!
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