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Dreamy Tomato Basil




Source of Recipe


TOH BB 2008


List of Ingredients




1 teaspoon olive oil
½ medium onion (for about ½ cup chopped)
1 (14 ½-ounce) can diced tomatoes with basil, garlic and oregano
1 (15-ounce) can low-sodium tomato sauce
1 cup canned, reduced-sodium vegetable broth
1 teaspoon sugar
8 to 10 fresh basil leaves (for 1 tablespoon shredded, plus more for garnish) or 1 teaspoon dried basil
4 ounces reduced-fat cream cheese
Salt and pepper, to taste


Recipe



Heat the oil in a 4 ½-quart Dutch oven or soup pot over medium-high heat. Peel and chop the onion, adding to the pot as you chop. Cook for 1 minute, stirring often. Add the diced tomatoes and their juice, tomato sauce, broth and sugar. Cover the pot, and bring it to a boil.

Meanwhile, stack six to eight basil leaves on a cutting board and roll tightly, starting at a long edge. Cut the leaves into thin shreds, and measure out 1 tablespoon. Coarsely chop the remaining shreds and set aside.

Cut the cream cheese into 1-inch chunks and add to the soup. Re-cover and simmer 5 minutes to allow cheese to melt and flavors to develop. Uncover the pot and whisk the soup until the cream cheese is fully incorporated. Stir in the basil shreds. Ladle the soup into bowls, and garnish with the chopped basil. Makes 4 servings.