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Tomato-Basil Soup

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soups low carb vegetarian memorial day lunch
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1 tablespoon extra-virgin olive oil

1 1/2 cups prechopped onion

3 garlic cloves, chopped

3/4 cup chopped fresh basil

1 (28-ounce) can fire-roasted diced tomatoes, undrained

1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes

2 cups 1% low-fat milk

1/4 teaspoon salt

1/4 teaspoon black pepper

12 (1/2-inch-thick) slices French bread

cooking spray

1 garlic clove, halved

1 ounce shredded asiago cheese

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