Creamy Tomato Basil Soup With Goat Cheese
Creamy tomato basil soup with goat cheese and parmesan thyme crisps.
Servings: 6 people
Calories: 186kcal
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1/2 cup basil chopped chiffonade
- 28 ounce can diced tomatoes with juice
- 4 ounces cream cheese or goat's cheese crumbled
- 2 cups milk
- Kosher salt and pepper to taste
Instructions
- Heat olive oil in saucepan over medium high high heat. Add onion and saute onion until translucent, about 3-4 minutes.
- Add garlic and sauté another minute, do not burn.
- Add tomatoes and basil, bring to boil.
- Add cream cheese, stirring until smooth and melted.
- Remove from heat. Using an immersion blender or regular blender, blend until smooth.
- Return mixture to saucepan and add milk. Bring to simmer and heat until warm
- Season to taste with salt and pepper.