- 1 Tbsp olive oil
- 1 1/2 cups chopped onion
- 3 garlic cloves, chopped
- 3/4 cup fresh basil, chopped
- 1 (28 oz) can fire-roasted diced tomatoes, undrained
- 1/2 cup (4 oz) 1/3-less fat cream cheese, cut into cubes
- 1 1/2 cups fat-free milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
In
a large saucepan over medium-high heat, heat olive oil and saute the
chopped onion for 3 minutes, until translucent. Stir in garlic and cook
for an additional minute. Add tomatoes and basil, bringing to a boil.
Stir in cream cheese until melted.