Tomato-Basil Soup

Today was definitely soup weather. Saturday it was 70, today 35...gotta love Louisiana weather. Since it was cold and rainy, I decided to make tomato-basil soup. I found this recipe in cooking light last year and think its the perfect combination of creaminess and tomato.

Start with two cans of diced tomatoes, I use fire roasted because I like my soup with a little kick. Put the tomatoes, four cups of tomato juice and basil in a food processor. The recipe calls for fresh basil, but i just sprinkle in some. 

Blend until smooth.

Next, transfer the tomato mixture into a pot and add one cup of milk, salt and pepper. Stir and heat on medium heat. 

Add the cream cheese and whisk until the soup thickens up. And that's it. 

I love a grilled cheese sandwich with my tomato soup, so I made one while the soup was getting hot.

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 

Preparation

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.