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Karen's Tomato-Basil Soup by Lilith Gordon serves: 8

From Cooking Light

Ingredients:

4 c

chopped seeded peeled tomato (about 4 large)

4 c

low-sodium tomato juice

1/3 c

fresh basil leaves

1 c

1% low-fat milk

1/4 t

salt

1/4 t

cracked black pepper

1/2 c

(4 ounces) 1/3-less-fat cream cheese, softened

Basil leaves, thinly sliced (optional)

(1/2-inch-thick) slices diagonally cut French bread baguette

Directions:

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

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.

NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.
Yield: 8 servings (serving size: 1 cup soup and 1 bread slice)