Fire-Roasted Tomato Basil Soup

Indulge in a nutrient-dense, antioxidant-rich classic that delivers deep, artisanal flavor in under 15 minutes

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 1 1/2 cups yellow onion, finely chopped
• 3 garlic cloves, minced (freshly pressed for maximum allicin)
• 3/4 cup fresh basil leaves, roughly chopped
• 1 (28 oz) can fire-roasted diced tomatoes, undrained
• 1/2 cup (4 oz) Neufch
• 1 1/2 cups fat-free milk (or unsweetened almond milk for a lower glycemic load)
• 1/4 tsp. sea salt
• 1/4 tsp. freshly cracked black pepper

Instructions

1. Sauté: In a heavy-bottomed saucepan over medium-high heat, warm the olive oil. Add the onions and sauté.
2. Build the Base: Incorporate the undrained fire-roasted tomatoes and fresh basil. Bring the mixture to a gentle boil.
3. Incorporate Creaminess: Reduce heat slightly and add the cubed cream cheese. Stir continuously until the cheese is completely melted and integrated into the tomato base.
4. Emulsify: Transfer the mixture to a high-speed blender or use an immersion blender. Blend until the texture is silky and homogenous.
5. Simmer and Season: Return the soup to the saucepan. Whisk in the milk, salt, and pepper. Heat for an additional 2 minutes over medium-high heat until the soup reaches your preferred serving temperature.
6. Serve: Ladle into bowls and garnish with extra basil leaves if desired.