Tomato Basil Soup

Posted by Katie Cooks On Tuesday, January 26, 2010 0 comments
My first recipe! We decided to try out a new recipe for tomato basil soup last night. The recipe is adapted from my Cooking Light Complete Cookbook. I chose this recipe for two reason. 1. My mom gave me a huge can of tomato juice (and I don't like Bloody Marys) and 2. It was cold and blustery yesterday, and that kind of weather calls for a warm, comforting bowl of soup. This recipe was great in the winter with canned tomatoes, and would probably be good with garden fresh tomatoes in the summer. An all season recipe! What a great way to begin.

Tomato Basil Soup

You will need:
4 cups tomato juice
3 cups diced tomatoes
1/3 cup 1% or skim milk
1/3 cup basil (when chopped)
4 oz cream cheese
salt and pepper to taste
sugar to taste
4 sprigs of basil (garnish)

Combine the tomato juice and diced tomatoes in a soup pot. Bring them to a boil. Then, lower the heat to medium-low and simmer for 30 minutes.

While that cooks, coarsely chop the basil. Make sure you remove the extra stems.

Add the basil and combine. Now you have two choices.

You can transfer the soup to a blender; remove the steam cap, and hold a dishtowel over the cover as you blend. Or, you can use your handy-dandy immersion blender, like I did. Give it a buzz!

We're almost there! Add your cream cheese, and..

Whisk!! You may want to turn up the heat a bit for this part. You want to whisk until the cream cheese melts. Trust me, you don't want those white lumps interfering with this silky soup.

Season with salt, pepper, and sugar (if you want some sweetness), and garnish with basil.

Magnifique! or... something Italian... Delizioso! (Thank you WikiAnswers!)

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