I found another meat free soup for Lent! It's funny because so many of my meat free soups are so good that I eat them outside of Lent as well. I just wish the fresh basil I get for this soup was coming from the herb garden on the deck...in a few months.
1 tbsp. extra virgin olive oil
1 1/2 C. onion
3 garlic cloves, chopped
3/4 C. chopped fresh basil
1 28oz. can fire roasted diced tomatoes undrained
1/2 C. low fat cream cheese
2 C. low fat milk
1/4 tsp. salt
1/4 tsp. black pepper
Heat olive oil in a saucepan over medium high heat. Add onion; saute 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender ( I will most likely use my stick blender) and blend until smooth. Return to pan; stir in milk, salt and pepper. Return to medium high heat; cook 2 minutes.
No comments:
Post a Comment