Tomato Basil Soup With Goat Cheese
Creamy tomato basil soup with goat cheese and parmesan thyme crisps.
Servings: 6 people
- 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
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.
Serving: 1cup | Calories: 186kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 271mg | Potassium: 558mg | Fiber: 3g | Sugar: 11g | Vitamin A: 776IU | Vitamin C: 14mg | Calcium: 165mg | Iron: 2mg