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Tomato Basil Soup (skinny taste): Submitted by: Hazel Michling | Date Added: 4 Mar 2014
Listed in: Soup

Skinny Tomato Basil Soup
Author: What's Cooking With Ruthie

2 stalks celery
1 small onion
2 cloves garlic
1 Tbsp butter
3 (14.5 oz) diced tomatoes with Basil, Garlic, and Oregano
1 (14.5 oz) can chicken broth or 2 C water and 2 chicken bouillon's
2 Tbsp Gourmet Garden Basil (or ½ C fresh basil leaves)
1 (8oz) low-fat neufatchel cream cheese, cubed
1 Tbsp sugar or agave sea salt and pepper to taste

Recommended Instructions

In a blender or food processor add celery, onion, and garlic; pulse until small pieces or pureed.
In a large stock pot over medium heat, melt butter. Pour into pot and cook over medium heat for 10 minutes or until fragrant. (don't wash container)
Add tomatoes, broth, basil to pot; bring to boil, stirring occasionally.
Cover pot and reduce to medium low; simmer for 15 minutes, stirring occasionally. Carefully pour 1 C of hot soup into blender or food processor, add cubed cream cheese, blend on high until smooth.
Stir cream cheese mixture into soup, add sugar or agave, add salt and pepper to taste.
Serve immediately. Enjoy!
* If you prefer a completely smooth soup then process soup through blender or food processor in batches.
Recipe by The 36th AVENUE at

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