Creamy Tomato Basil Soup With Goat Cheese

User Reviews

5.0

27 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    15 mins

  • Servings

    6 people

  • Calories

    186 kcal

  • Course

    Soup

  • Cuisine

    Vegetarian

Creamy Tomato Basil Soup With Goat Cheese

Creamy tomato basil soup with goat cheese and parmesan thyme crisps.

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Ingredients

Servings
  • 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
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Instructions

  1. Heat olive oil in saucepan over medium high high heat. Add onion and saute onion until translucent, about 3-4 minutes.
  2. Add garlic and sauté another minute, do not burn.
  3. Add tomatoes and basil, bring to boil.
  4. Add cream cheese, stirring until smooth and melted.
  5. Remove from heat. Using an immersion blender or regular blender, blend until smooth.
  6. Return mixture to saucepan and add milk. Bring to simmer and heat until warm
  7. Season to taste with salt and pepper.

Nutrition Information

Show Details
Serving 1cup Calories 186kcal (9%) Carbohydrates 16g (5%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 29mg (10%) Sodium 271mg (11%) Potassium 558mg (16%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 776IU (16%) Vitamin C 14mg (16%) Calcium 165mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 186 kcal

% Daily Value*

Serving 1cup
Calories 186kcal 9%
Carbohydrates 16g 5%
Protein 6g 12%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Cholesterol 29mg 10%
Sodium 271mg 11%
Potassium 558mg 12%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 776IU 16%
Vitamin C 14mg 16%
Calcium 165mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

27 reviews
Excellent

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