Soup Sunday

This past week, I decided to start counting calories. A bit dismayed by this decision, I put aside the delicious squash soup recipe that called for a Paula Deen amount of butter and did some research for healthier choices. I came upon this tomato soup recipe on the Cooking Light website. Though low in calories, it still had the creaminess that made it taste indulgent. Plus, the 8-serving recipe provided enough for me to have it for lunch for a week. Eat it with some fruit or a side salad...you should have at least 300 calories for lunch...believe me, I know.

Tomato-Basil Soup
CALORIES 133 (30% from fat);
Yield: 8 servings (serving size: 1 cup soup and 1 bread slice)

4 cups chopped seeded peeled tomato (about 4 large)
4 cups low-sodium tomato juice (I used Low Sodium V8 instead)
1/3 cup fresh basil leaves
1 cup 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
Basil leaves, thinly sliced (optional)
8 (1/2-inch-thick) slices diagonally cut French bread baguette


Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.

NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.