February 17, 2011

Tomato Basil Soup

1 t. olive oil
1/2 medium onion (1/2 cup chopped)
1 can (14 oz.) diced tomatoes (either fire-roasted or with basil, garlic and onion)
1 large can (15 oz.) or 2 small cans tomato sauce
1 cup canned chicken broth
1 t. sugar
1 t. dried basil or 8-10 leaves fresh basil
4 oz. reduced fat cream cheese
salt and pepper

Zap the onion in a small dish, 30-60 seconds. Saute in the heated oil. Add undrained tomatoes, tomato sauce and the broth. Bring to a boil. Add the basil and the sugar. Cut the cream cheese in 1 inch chunks, add to the soup. Bring back to a simmer and simmer 5 minutes. Use a whisk to incorporate.

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