Tomato Basil Soup

1. 1

   Bring tomato and juice to a boil. Reduce heat and simmer 30 minutes.

2. 2

   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.

3. 3

   Remaining soup may be refrigerated in a tightly sealed container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.