Becky Luigart-Stayner
8 servings (serving size: 1 cup soup and 1 bread slice)

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Ratings & Reviews

Sooo good

October 15, 2015
I used whole milk and neufchatel cheese and this soup is DELICIOUS!

STedesco's Review

November 03, 2013

jmeleeS's Review

October 15, 2012
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.

Fairleigh's Review

October 11, 2012

KaayGeee's Review

March 17, 2012
This soup is delicious. I definitely recommend using an immersion blender rather than a standard blender.

booksnoop's Review

March 08, 2012
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.

Rigatoni's Review

February 20, 2012
Love it! This is the only soup my kids will eat. I use an immersion blender and leave the skins on...makes it easier.

cc1978's Review

August 31, 2011
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.

Hillary1980's Review

August 02, 2011
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.

KathyinManvel's Review

July 04, 2011
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.