Low-Fat Cream of Tomato Soup

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 2 cups diced fresh tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup low-fat cream cheese
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the vegetable broth, tomatoes, basil, and oregano and bring to a boil.
4. Reduce the heat and simmer for 15 minutes.
5. Add the cream cheese and stir until melted.
6. Using an immersion blender, blend the soup until smooth.
7. Season with salt and pepper, to taste.
8. Serve hot.

Interesting Facts

• Tomatoes are a great source of vitamin C, which boosts the immune system.
• Tomatoes are also a great source of lycopene, an antioxidant that helps reduce the risk of certain cancers.
• Cream cheese is a great source of calcium and protein.