Creamy Light Tomato Basil Soup with Toasted Cheesies

When we have a nice rainy day the first thing I think about is Tomato Soup with Grilled Cheese Toasts. This recipe is super simple, low fat and just really delicious. Using fresh summer tomatoes works great but I often just use a good quality canned tomatoes.

Tomato Basil Soup
adapted from: Cooking Light July 2000

4 cups chopped seeded peeled tomato (about 4 large) or Canned San Marzano tomatoes
4 cups v8 or tomato juice 
1/3 cup fresh basil leaves 
1 cup 1% low-fat milk 
1/4 teaspoon salt 
1/4 teaspoon cracked black pepper 
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 teaspoon crushed red pepper flakes

For the toasted cheesies:
Baguette/Ciabatta Bread
Mozzerella/American/Smoked Mozz cheese- any and all is good!
(Just slightly toast bread and then top with cheese and broil till nice and browned)

Bring tomato and v8 juice to a boil in a large saucepan. Reduce heat and simmer for about 30 minutes.

Place tomato mixture and basil in a blender or food processor and process until smooth.

TIP: If using a blender make sure to fill it about 1/8th of the way full and blend. It WILL blow up- it happens to me almost every time so just go slow and don't overfill!

Return pureed mixture to pan; stir in milk, salt, pepper flakes and black pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).Top with basil and serve with toasts.

Enjoy!