In a food processor, add celery, onion and garlic, pulse on high 10-15 seconds until pureed.
Pour puree into a large saucepan. Add 1/2 of the butter to vegetables. Saute over medium heat about 10 minutes or until fragrant. Add tomatoes, broth and 1/2 chopped basil; bring to a boil, stirring occasionally.
Reduce heat, cover and simmer 15 minutes, stirring occasionally.
Cut cream cheese into cubes and place in food processor along with 1 cup of hot soup.
Process on high until cream cheese is dissolved, about 1 minute. Add cream cheese mixture, agave nectar, remaining basil and butter. Add Salt and Pepper to taste.
|Serving Size: 1 Serving (267g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 75 (47%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 196.8mg||7 %|
|Potassium 836mg||22 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 15.6g|
|Protein 4.5g||6 %|
Powered by: USDA Nutrition Database
Calories per serving: 159
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