Tomato-Basil Soup

Name: Tomato-Basil Soup
Ingredients: 4 cups chopped seeded peeled tomato (about 4 large); 4 cups low-sodium tomato juice; ⅓ cup fresh basil leaves; 1 cup 1% low-fat milk; ¼ teaspoon salt; ¼ teaspoon cracked black pepper; ½ 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

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Servings: 4.5

Author : MyRecipes

Ingredients

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4 cups chopped seeded peeled tomato (about 4 large)4 cups low-sodium tomato juice⅓ cup fresh basil leaves1 cup 1% low-fat milk¼ teaspoon salt¼ teaspoon cracked black pepper½ cup (4 ounces) 1/3-less-fat cream cheese, softenedBasil leaves, thinly sliced (optional)8 (1/2-inch-thick) slices diagonally cut French bread baguette

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Instructions

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Step 1

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

Step 2

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.

Step 3

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