Tomato Cream Soup #910 4/09

Categories:
New 2009, soups-stews, tomatoes, ToTryAgain

2 cups milk
1 14.5 oz can diced tomatoes
1 8 oz Pck cream cheese; softened
1/4 cup fresh basil; coarsely chopped
1/2 teaspoon Salt
1/2 teaspoon pepper
croutons to serve

Place tomatoes and basil in a blender. Blend until smooth. Coarsely chop cheese and add to blender along with remaining ingredients. Process until smooth. Transfer to a saucepan, heat through. Serve with croutons on top. You can skip the blender part and just add everything to a large sauce pan and use an immersion blender.

Contributor: Taste Of Home

Yield: 4 servings