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Warm up to this Light Creamy Tomato Bisque that has all
the flavors of a traditional tomato bisque but with less the calories.

Light Creamy Tomato Bisque in a bowl with a piece of garlic toast and a spoon.

Hey friends, welcome back to
Foodie Friday!

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!

Enjoy!

XOXO San

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Light Creamy Tomato Bisque

Name: Light Creamy Tomato Bisque
Prep time: 20 min
Cook time: 40 min
Yield: 1
Ingredients: 2 – 28 ounce cans whole peeled plum tomatoes; 1/3 cup fresh basil leaves; 1 cup low-fat milk, non-fat or 1%; 1/4 teaspoon granulated garlic; 1/4 teaspoon salt; 1/4 teaspoon cracked black pepper; 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

Yield: 1 pot

Prep Time: 20 minutes

Cook Time: 40 minutes

Warm up to this Light Creamy Tomato Bisque that has allthe flavors of a traditional tomato bisque but with less the calories.

Ingredients

2 – 28 ounce cans whole peeled plum tomatoes
1/3 cup fresh basil leaves
1 cup low-fat milk, non-fat or 1%
1/4 teaspoon granulated garlic
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

Instructions

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.