 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | large | Onion, chopped | 1 1/2 | clove | garlic minced | 1/3 | stick | butter | 1 1/2 | cans (28 fl oz) | tomatoes canned, crushed | 1 1/2 | cups | chicken broth, fat free, Health Valley | 1 1/2 | cups | Tomatoes, Italian Style Stewed | 1/3 | cup | cream cheese | 1/2 | tablespoon | oregano | 1/3 | teaspoon | basil, dried | 1 1/2 | tablespoons | sugar | 3/4 | cup | fat free half and half | 3/4 | cup, fluid (yields 2 cups whipped) | heavy cream |
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Steps
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Sequence
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Step
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| | 1 | Saute onion and garlic in butter in a saucepan. | | 2 | Process crushed tomatoes in a blender one at a time to achieve a smooth consistency. | | 3 | Once the onion and garlic are thoroughly cooked, whisk in crushed tomatoes and chicken broth and bring to a boil. Reduce heat; cover and simmer for 10 minutes. | | 4 | In a food processer, combine cream cheese and the can of stewed tomatoes. Cover and process until smooth. | | 5 | Gradually, stir in the cream cheese mixture, oregano, basil, and sugar. | | 6 | Temper the half-and-half and the heavy cream by slowly whisking in a small amount of the hot soup to both. Return the tempered mixture to the saucepan. | | 7 | Cook on low until slightly thickened. Do NOT boil! |
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