Tomato Basil Soup - cooking recipe

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)

Preparation

Bring tomato and juice to a boil. Reduce heat and simmer 30 minutes.
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.
Remaining soup may be refrigerated in a tightly sealed container for up to 1 week.