Creamy Tomato Basil Soup with out the cream! If you've ever had the pleasure of dipping a grilled cheese sandwich into tomato soup, this is the soup for you. It's also so much friendlier to your waistline since I've cut most of the fat and cream!
12 tomatoes
1 large onion
1 bulb of garlic
1/2-1 cup 2% milk
1/2 cup Parmesan Cheese
Handful of basil
Olive oil
Salt and Pepper
1 large onion
1 bulb of garlic
1/2-1 cup 2% milk
1/2 cup Parmesan Cheese
Handful of basil
Olive oil
Salt and Pepper
Preheat the oven to 350 degrees. Chop the onion and tomatoes and add in the garlic cloves (peeled). Toss with the olive oil, season with salt and pepper, and roast on a baking sheet for 1 hour.
Transfer to a blender and add the Parmesan cheese, basil and 1/2 cup of milk. Blend until smooth. Add additional milk of water for a thinner texture. Taste and add additional salt and pepper if desired.
Transfer to a blender and add the Parmesan cheese, basil and 1/2 cup of milk. Blend until smooth. Add additional milk of water for a thinner texture. Taste and add additional salt and pepper if desired.
21 Day Fix Conversion: 2 green, 1/2 yellow, 1/4 blue, 1 tsp
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