Tomato Basil Soup

I found this recipe in The Best of Cooking Light 2. We particularly enjoy it in the summer when we get basil fresh from the flower box and local tomatoes at the farmer's market.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 4  cups  chopped seeded peeled tomatoes
• 4  cups low-sodium tomato juice
• 1⁄3 cup fresh basil leaf
• 1  cup 1% low-fat milk
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup low-fat cream cheese
•  basil leaves, thinly sliced as an garnish (optional)

Directions

1. Bring tomato and juice to a boil. Reduce heat and simmer 30 minutes.
2. Place tomato mixture and basil leaves in blender and puree until smooth. Return to pot and stir in milk, salt and pepper. Add cream cheese, stirring well with a whisk, and cook until thick.
3. Remaining soup may be refrigerated in a tightly sealed container for up to 1 week.