Tomato-Basil Soup

By jakeineburg

Ingredients

• 4  cups  chopped seeded peeled tomato (about 4 large)
• 4  cups  low-sodium tomato juice
• 1/3  cup  fresh basil leaves
• 1  cup  1% low-fat milk
• 1/4  teaspoon  salt
• 1/4  teaspoon  cracked black pepper
• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese, softened
• Basil leaves, thinly sliced (optional)
• 8  (1/2-inch-thick) slices diagonally cut French bread baguette

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.

NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.