Creamy Tomato Basil Agave Soup

I’d like to start out by saying that until recently I haven’t really been much of a soup person.  My version of soup was something out of a can, or simply chicken noodle soup, which in my case was a bit more like a stew anyway.  Most of all, I have never liked tomato soup.  It’s one of those foods I try every couple of years just so see if I’ve changed my mind, and somehow I never like it.

Well… apparently that is no longer the case.  Every other week or so some of my girl friends and I get together for soup and cheese sandwiches.  This week it was my turn to cook the soup, and I decided to try and make a tomato soup recipe that looked like it might be good.  Not only did I like this tomato soup, I loved it!  I liked this soup so much that I figured I should share.  It’s also a great recipe if you are really busy.  I’ve been so busy with school, clinic, and fund raisers that it was 5pm before I started cooking, and I was done by 5:30pm.  I don’t think I’ve ever cooked a soup this fast before that wasn’t canned.

Creamy Tomato Basil Agave Soup

  • 2 stalks celery
  • 1 small onion
  • 2 cloves fresh garlic
  • 1/2 cup button, cubed and divided
  • 2 (28 oz) cans crushed tomatoes
  • 1 (14 oz) can vegetable broth  (I used homemade)
  • 1/2 cup fresh basil leaves, chopped
  • 1 (8 oz) package low fat cream cheese
  • 3 tbsp Light Agave Nectar
  • Salt & Pepper to taste

In food processor, add celery, onion and garlic, pulse on high 10-15 seconds until pureed. Pour puree into large saucepan. Do not rinse food processor. Add half the button to vegetables. Saute over medium heat, about 10 minutes or until fragrant. Add tomatoes, broth and half the chopped basil, bring to a boil, stirring occasionally. Cover pot; reduce heat to medium/low; allow to simmer 15 minutes, stirring occasionally.

Cut cream cheese into 1/2″ cubes and place in food processor along with 1 cup of the hot soup. Process on high until cream cheese is dissolved, about 1 minute.  Add cream cheese mixture, Agave Nectar and remaining basil and button to the hot soup; stir until combined. Add salt and pepper to taste. Serve immediately.  Makes 8 cups.