Tomato-Basil Soup
INGREDIENTS
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1 tablespoon extra-virgin olive oil
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1 1/2 cups prechopped onion
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3 garlic cloves, chopped
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3/4 cup chopped fresh basil
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1 (28-ounce) can fire-roasted diced tomatoes, undrained
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1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
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2 cups 1% low-fat milk
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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12 (1/2-inch-thick) slices French bread
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Cooking spray
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1 garlic clove, halved
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1 ounce shredded Asiago cheese
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