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Tomato Basil Soup




Source of Recipe


Source: Cooking Light magazine


List of 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 oz.) 1/3 less fat cream cheese, softened

Basil leaves, thinly sliced (optional)

8 (1/2 inch thick) slices diagonally cut French bread baguette



Recipe



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.