This is a simple and delicious soup that takes very little time to make. It's an easy weeknight dinner that the kids will love.
It's creamy and satisfying with a great balance of flavors.
Tomato-Basil Soup with Asiago French Bread
1 tablespoon extra-virgin olive oil
1 medium onion, diced
3.5 garlic cloves, chopped
1 garlic clove, halved
3/4 cup chopped fresh basil
1 (28-ounce) can fire-roasted diced tomatoes, undrained (I used two 14.5 oz cans)
1/2 cup (4 ounces) 1/3-less-fat cream cheese
2 cups 1% low-fat milk
1/4 teaspoon salt (more to taste)
1/4 teaspoon black pepper
1 loaf French bread
1 ounce shredded Asiago cheese
Start by grabbing a soup pot and getting it over medium heat.
Add a tablespoon of olive oil and add your onions.
Season with a shake of salt and cook for 3-4 minutes.
While that's going, chop up 3 and a half cloves of garlic and leave one of the halves peeled but un-chopped. We'll use it on the bread later.
Toss in the chopped garlic and cook for 1 minute, stirring constantly.
Add the can (or cans) of tomatoes and the roughly chopped basil.
Give it a stir and bring to a boil.
Add 4 oz of cream cheese and stir well to combine.
Keep the soup at medium heat. Now we're going to blend.
You can use a blender, food processor or an immersion blender.
Blend until it's as smooth as you want it.
Add 2 cups of milk and 1/4 teaspoon of each salt and pepper.
Stir well to combine and let simmer for 5-10 minutes or until you're done with the bread.
Check one more time for salt. I added a pinch more.
Slice up your french bread. I cut them pretty thin so I got about 30 slices.
Lay them out on a sheet pan and spray lightly with cooking spray.
Broil on high for 1-2 minutes.
Rub the garlic on each of the pieces. It's kind of a pain, but you can do it.
Flip the bread over and top with the shredded asiago cheese.
Broil for another 1-2 minutes or until the cheese has melted.
Serve to grateful mouths.