Tomatoe-Basil Soup

     Ok, so I love me some tomato-basil soup.  The first time that I had tomato-basil was at a resterant here in Hot Springs called Newks.  Some of you may have heard of Newks or not, but if you ever get the oppertunity to eat there, do so. 
     Anyway, I found this recipe for tomato-basil soup in a magazine a couple months and of course I had to try it.  I cant remember what magizine I got it from so here is the web page that is at the bottom of the recipe.  www.cookinglight.com  I thought it turned out pretty good but I may got alittle carried away with the basil. 
     So here it goes.

INGREDIENTS:

1Tbsp extra-virgin olive oil
1 1/2 cups prechopped oion
3 galic cloves, chopped
3/4cup chopped fresh basil
1  (28 oz.) can fire-roasted, diced tomatoes, undrained
4oz. 1/3 less-fat cream cheese, cut into cubs (about 1/2cup)
2 cups 1% low-fat milk
1/2 tsp black pepper
1/8 tsp salt.

Heat in a medium sausepan over med-high heat. Add olive oil to pan; swirl to coat. Add onion and garlic and cook until onions are translucent, stirring constantly. 

 

  Add basil and tomatoes, bring to a boil.

 

 

Add cream cheese and stir until melted.

 

Place tomato mixture in a blender and blend until smooth. 

(Hint: remove center part of the lid to release heat or you will have a mess.) Place clean towel over opening to prevent splatter.

 

 

  Once the tomato mixture is blended well, return to pot, stir in milk, pepper and salt. Continue to heat for about 2 mintues or until heated through. 

 

 

YUUUMM!