Recipe(tried): Creamy Tomato Cheese Soup-repost

I made this soup yesterday and it is very good. You might try it and sub the low fat soft cheese for the asiago, and maybe cilantro or spinach or whatever for the basil. I used a bunch of fresh basil in mine. I plan to make another batch with cilantro and Mex. cheese.

* Exported from MasterCook *

Creamy Cheese and Tomato Soup

Recipe By : posted by Hobbs
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Creamy Cheese And Tomato Soup

Ingredients (1 servings)

2 ts Margarine.
1 md Onion chopped.
1 Garlic clove crushed (optional)
1 lb (480 g) tomatoes skinned and Chopped
OE use 14 oz (420 g) Canned Chopped tomatoes.
1 lg Carrot chopped.
1 pt (600 ml) vegetable stock.
4 oz (120 g) low fat soft cheese.
Salt and pepper.
Chopped fresh basil or
Parsley to garnish.

Instructions

Melt the margarine in a large saucepan and
saute the onion and garlic for 3 minutes
until softened. Add the tomatoes and carrot
and cook for 2 to 3 more minutes stirring constantly.

Add the vegetable stock and bring to the boil.
Reduce the heat and simmer covered for
20 minutes or until the vegetables are tender.

Blend the soup until smooth in a liquidiser
or food processor. Return to the saucepan
and add the cheese, stirring to melt.

Season to taste and heat gently until almost
boiling, stirring constantly.

Serve one portion in a warmed soup bowl
garnished with fresh basil or parsley.

To freeze the remaining soup cool quickly
and place in rigid containers (one serving
per container). Seal label and freeze for up to 3 months.

Defrost and re-heat gently to serve.

Preparation 15 minutes Cooking 30 minutes.
Makes 4 portions: 85 calories per serving.



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