1/2 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
How to Make It
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.
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 & want an easy dish, but it's a little too simple in taste for me.
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.
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.