Tomato-Basil Soup

Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy. Serve with a slice of French bread baguette.

Ingredients:

• 4 cups chopped seeded peeled tomato (about 4 large)
• 4 cups low-sodium tomato juice
• 1/3 cup fresh basil leaves
• 1 cup 1% low-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
• Basil leaves, thinly sliced (optional)
• 8 (1/2-inch-thick) slices diagonally cut French bread baguette

Directions:

1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
2. Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.
3. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.

Cooking Light
JULY 2000

Loaded Potato Soup

This delicious and comforting soup tastes like it took hours to make, yet is ready to eat in just 20 minutes. Provide a toppings bar of crumbled bacon, shredded cheddar cheese, and thinly sliced green onions so family members can pick and choose their favorites.

Yield: 4 servings (serving size: about 1 1/4 cups)

Total: 20 Minutes

Ingredients: 

• 4 (6-ounce) red potatoes
• 2 teaspoons olive oil $
• 1/2 cup prechopped onion $
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 3 tablespoons all-purpose flour
• 2 cups 1% low-fat milk, divided
• 1/4 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved $
• 1.5 ounces cheddar cheese, shredded (about 1/3 cup) $
• 4 teaspoons thinly sliced green onions

Preparation

1. 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. 2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. 4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Note: This recipe originally ran in Cooking Light October, 2010 and was updated for the November, 2012 25th anniversary issue.

 

Cooking Light
NOVEMBER 2012