Tomato Soup

Tomato soup is such a comfort food for me, using fresh tomatoes and spices makes this dish, canned tomatoes will just not cut it! Today was a crazy day, and this was the perfect dish to make it just slows you down and brings you back down to reality. You can make this and store it in the fridge for up to one week. Enjoy!

Tomato Soup

Servings: 8 Serving Size: 1 cup Calories: 95 Carbs: 15 Fat: 1 Protein: 6 Fiber: 2 Sodium: 393
With out croutons:

Servings: 8 Serving Size: 1 cup Calories: 69 Carbs: 11 Fat: 0 Protein: 6 Fiber: 2 Sodium: 319

Ingredients

• 1 Cup White Onion Chopped
• 3 Cups Low Sodium Tomato Juice
• 1 Cup Light and Fat Free Chicken Broth
• 5 Whole Tomatoes (About 2 pounds)
• 8 oz Fat Free Cream Cheese
• 2 Tbs. Basil
• 1 Sprig Of Thyme
• 1 Tbs. Garlic
• 1/2 Tbs. Low Fat Butter 
• 1 Tsp. Black Pepper
• A Pinch Of Salt
• 21 Italian Seasoned Croutons

Melt the butter in a 5.5 quart pot. Brown the onion, about 8 minutes. Than add tomato juice and chicken broth, bring to a boil and than reduce heat and simmer for 30 minutes. While the tomato juice is simmering peel the skin* of the tomatoes and remove seeds, dice and put in blender. Chop the basil and than add to blender. Blend tomatoes and basil until smooth. Add the tomato basil puree and thyme to the pot, stir and bring back to a boil. Whisk in the cream cheese until blended thoroughly. Add the pepper and salt. Ladle into bowls.