Tomato Basil Soup
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!)