Warm up to this Light Creamy Tomato Bisque that has all the flavors of a traditional tomato bisque but with less the calories.
Where every 2nd Friday of the month I, Sandra from A Dash of Sanity, will be sharing one of my favorite recipes with the friends and followers of Love Bakes Good Cakes.
I absolutely love soups for the fall and winter months, they are always so warm, inviting and make the house smell amazing! I always tend to lean towards soups that are creamy and have lots of cheese. So when I recently made my favorite soup, Tomato Bisque I thought of trying to slim it down, using fat-free milk, 1/3-less-fat-cream cheese and then just topped with a little cheese, instead of adding it into the soup. Viola, it turned out amazing! So I thought I would share this recipe, so that you can enjoy a soup classic but with less calories. Cheers to a new year!
Follow A Dash of Sanity:
Light Creamy Tomato Bisque
2 – 28 ounce cans whole peeled plum tomatoes
1/3 cup fresh basil leaves
1 cup low-fat milk, non-fat or 1%
¼ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon cracked black pepper
½ cup (4 ounces) 1/3-less-fat cream cheese, softened
Pour both cans of tomatoes with their juices into a large sauce pan, bring to a boil over medium high heat. Once it comes to a boil reduce heat to medium and simmer, uncovered for 30 minutes. Stir occasionally to make sure it isn't burning to the bottom.
Pour tomatoes from the pan into a blender or food processor, add in the 1/3 cup of fresh basil and process until smooth.
Return the pureed tomato mixture back into the original pan; add in milk, salt, garlic and pepper. Stir until well combined. Add in cream cheese, using a whisk stir while cooking over medium heat, until cream cheese is completely melted and soup has thickened a bit, about 5 minutes cooking time.
Remove from heat and serve soup, garnish with basil, cheese and bread if desired.
Store in an airtight container, in the fridge will last 3-5 days.