ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Tomato-Basil Soup

Hands-on time 20 mins
Total time 30 mins
Yield

Serves 8 (serving size: about 3⁄4 cup soup and about 1 tablespoon cheese)

This is the soup you’ll want to dunk your grilled cheese into. It has that classic tomato soup taste but comes with a healthier profile—40% less sodium than the canned soup we all grew up with, even with the Parmesan cheese topping!

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped yellow onion
  • 4 garlic cloves, minced
  • 1 (28-ounce) can unsalted petite diced tomatoes, undrained
  • 2 cups Brown Rice Cream
  • 3/4 cup coarsely chopped fresh basil (about 1 [1-ounce] package)
  • 5/8 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup packed)

Nutrition Information

  • calories 120
  • fat 5.8 g
  • satfat 1.9 g
  • monofat 3.1 g
  • polyfat 0.4 g
  • protein 5 g
  • carbohydrate 12 g
  • fiber 2 g
  • sugars 5 g
  • Est. Added Sugars 0 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 287 mg
  • calcium 140 mg

How to Make It

  1. Heat a Dutch oven over medium-low heat. Add oil; swirl to coat. Add onion and garlic; cook 10 minutes or until tender, stirring occasionally. Add tomatoes; increase heat to medium-high, and bring to a simmer.

  2. Place tomato mixture, Brown Rice Cream, and basil in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender (to avoid splatters). Blend until smooth (about 3 minutes); pour pureed soup into pan. Heat on medium-low heat until thoroughly heated (about 3 minutes); stir in salt and pepper. Ladle soup into 8 bowls. Sprinkle with cheese.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;