Tomato-Basil Soup

• 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 ounces) 1/3-less-fat cream cheese, softened
• Basil leaves, thinly sliced (optional)
• 8 (1/2-inch-thick) slices diagonally cut French bread baguette

1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
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.
3. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.

tomato, lowsodium, fresh basil, milk, salt, cracked black pepper, cream cheese, basil, bread

Taken from www.myrecipes.com/recipe/tomato-basil-soup (may not work)