This was pretty easy and I am a soup novice. I made this for a weeknight dinner and look forward to eating the leftovers for lunch! We used low-fat cream cheese, vegetable stock (instead of chicken) and dried basil - next time I will do fresh basil and maybe add a carrot or two, as well as a bay leaf as I like the flavor it adds to veggie-stock-based recipes. I did not add any salt and actually found the recipe to be a little salty already from the stock. I added shredded parmesan to the soup and also to the croutons - delicious and easy. Would be great with a grilled cheese sandwich, or with a brown, nutty grain bread.
Great recipe. You must use fresh basil and you will need a little more broth if the end result is too thick.
To all of those who dont like canned tomato soup -make this recipe. It is so simple. I added a chopped carrot and bay leaf while the onion was sauteing and used cream cheese - will definately keep this! Yummy!