Light & Tasty Tomato Basil Soup

• 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)

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.

tomatoes, lowsodium, fresh basil leaf, lowfat milk, salt, cracked black pepper, cream cheese, basil

Taken from www.food.com/recipe/light-tasty-tomato-basil-soup-104430 (may not work)