Name: Tomato-Basil Soup
Ingredients: 4 cups chopped seeded peeled tomato (about 4 large); 4 cups low-sodium tomato juice; ⅓ cup fresh basil leaves; 1 cup 1% low-fat milk; ¼ teaspoon salt; ¼ teaspoon cracked black pepper; ½ cup (4 ounces) 1/3-less-fat cream cheese, softened; Basil leaves, thinly sliced (optional); 8 (1/2-inch-thick) slices diagonally cut French bread baguette

Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep it healthy.

Tomato-Basil Soup

tomato (about 4 large)

tomato juice

basil leaves

1% low-fat milk

salt

black pepper

(4 ounces) 1/3-less-fat cream cheese, softened

Basil leaves, thinly sliced (optional)

(1/2-inch-thick) slices diagonally cut French bread baguette

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.


Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.


NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.


Excellent .   I used ideas from others since I didn’t have some of the ingredients on hand.   I used a large can of crushed tomatoes, box of Imagine tomato creamy soup, onion and garlic powder to taste and a little brown sugar and beef bouillon.The cream cheese didn’t melt that well, but the taste was very good.  Fresh basil was a must have....Definitely a go to recipe and can’t wait to try it with fresh garden tomatoes next summer!

I used whole milk and neufchatel cheese and this soup is DELICIOUS!

Super easy soup to make, but it's lacking something in complexity on flavors.  I used 7 fresh / diced roma tomatoes and pretty premium low-sodium tomato juice combined with lots of fresh basil.  Immersion blender is on the only way to go to make this dish - otherwise I wouldn't have even attempted for the amount of work.  Overall, the results were pretty tasty, but nothing I would crave; like I said, the flavor profile was missing something to make it really shine.  There are several other recipes for Tomato-Basil Soup for C.L. and I think I would try another version which hopefully increases the pizazz of the dish vs. this version.  Definitely worth a go if you have the ingredients &amp; want an easy dish, but it's a little too simple in taste for me.

This soup is delicious.  I definitely recommend using an immersion blender rather than a standard blender.

I did not like this soup at all.  It is much too acidic and looks a bit curdled. The recipe should have noted that you need to add the neufchatel cheese when you are blending the basil with the soup or you will not be able to blend in the cheese.  You also need to do the blending in batches, as you can't fit all of this soup in the blender at once.  It was a lot of work and mess for a soup which is not very good.  Pass on this.

Love it!  This is the only soup my kids will eat.  I use an immersion blender and leave the skins on...makes it easier.

This is a great use for all those fresh tomatoes coming out of the garden.  If the tomatoes are really juicy, I use less tomato juice that the recipe calls for.  I use a lot more black pepper as well.  This is a great one to freeze.

Excellent recipe! I've made it according to the recipe several times.  This time, I used 2-28oz. cans of tomatoes, and also added in some carrots. Next time I will steam the carrots first.  When I blended them, they still had a lot of texture to them.  Other than that, I love this recipe.

The recipe doesn't taste bad, it just was nothing special and I would not make it again.  I would like to have had a stronger basil flavor.  I'll keep looking for a recipe that fits that bill.

I make this at least once a week.  My husband and my two oldest children (4 and 2) love this soup!  I use canned diced tomatoes (italian style) and substitute fat free chicken broth for the vegetable juice because I always have those two things on hand.  Sometimes I add carrots along with the tomatoes to add a natural sweetness. An immersion blender makes it super easy. Delicious.

This soup is wonderful! I used canned tomatoes and it came out just fine. Nice creamy texture and great basil taste. Will definitely make again.

wonderful soup and easy too!  used can tomatoes because free were not available.
My family loved it!!

Very good! Don't skimp on salt or basil. Perfect cool weather soup!

This was very, very good.  You may consider blending the cream cheese as well as the tomatoes and basil.

yum, yum, yum!  I was looking for a recipe that pretty much tastes like Campbell's soup (which my family likes), but with less sodium and preservatives.  This one fits the bill.  It is absolutely delicious.  I left out the first batch of basil and simply chiffonade basil on top of each serving.  This one is a keeper.

My wife is a huge tomato-basil-soup fan, so I made this for her for Valentine's.  She was very pleased, and I passed the recipe along to a gal at work who loved it, too.  I'm not a huge fan of this style of soup, but it seems to be popular with those who like it.

WISH I HAD MADE MORE! loved this soup. instead of fresh tomatoes, i used canned peeled and diced tomatoes in juice. and skipped the tomatoe juice.

My husband is very picky and he actually liked this soup a lot (and requested I make it again).  I did change the recipe slightly, though.  I added about 1/3 cup of very finely chopped carrots to the soup before I blended it.  They added a really nice sweetness.  I also used about 1 oz less cream cheese than it called for.

I love tomato basil soup and this was a really delicious recipe. Since we made it in the winter time, we used 2 28oz cans of diced tomatoes and about a half a cup of chicken broth instead of the fresh tomatoes and juice. The imersion blender made it all come together easily. We did add a little bit of sugar to balance out the acidity of hte tomatoes. My husband served this with cheese toast for dunking. We'll definitely make this again.

I used V8 juice for the tomato juice (it added some "kick" to the flavor)and substituted a large can of crushed tomatos for the fresh.  It was delish!

Tomato-Basil Soup

Servings: 4.5

Author : MyRecipes

Ingredients

Instructions

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