LIGHT TOMATO SOUP RECIPE RECIPES

Steps:

• Bring tomato and juice to a boil in a large saucepan.
• Reduce heat; simmer, uncovered, 30 minutes.
• Place tomato mixture and basil in a blender or food processor; process until smooth.
• Return pureed mixture to pan; stir in milk, salt, and pepper.
• Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).
• Ladle soup into individual bowls; garnish with sliced basil, if desired.
• Serve with bread.

Steps:

• Heat olive oil in a large saucepan over medium-high. Add onion, carrot, and garlic; sauté until onion is golden, about 5 minutes. Stir in tomato paste; cook 1 minute. Add tomatoes and broth; bring to a simmer. Cook 6 minutes. Stir in half-and-half and salt. Place tomato mixture in a blender. Remove center piece from blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth, about 30 seconds. Heat a large nonstick skillet over medium-high. Combine panko, cheese, paprika, cumin, and red pepper in a bowl. Spoon about 2 tablespoons panko mixture in a small mound in pan; repeat 3 times to form 4 mounds. Gently pat mounds with the back of a spoon to flatten into 3-inch discs. Cook until browned and crisp, about 2 minutes per side. Remove from pan; place on a wire rack. Repeat procedure 2 times to yield 12 crisps. Serve crisps with soup.