Light & Tasty Tomato Basil Soup

Originally from Cooking Light, I think. This is a great soup for those of you that love tomato's like I do! Perfect for the cold weather months when you want something a little different than the canned tomato soup.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 4  cups  chopped seeded peeled tomatoes
• 4  cups low-sodium tomato juice
• 1⁄3 cup fresh basil leaf
• 1  cup low-fat milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cracked black pepper
• 4  ounces reduced-fat cream cheese, softened
•  basil leaves, thinly sliced (optional)
• 8  slices  diagonally cut French baguettes (1/2 inch thick slices)

Directions

1. Bring tomato and juice to a boil in a large saucepan.
2. Reduce heat; simmer, uncovered, 30 minutes.
3. Place tomato mixture and basil in a blender or food processor; process until smooth.
4. Return pureed mixture to pan; stir in milk, salt, and pepper.
5. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).
6. Ladle soup into individual bowls; garnish with sliced basil, if desired.
7. Serve with bread.