Tomato Basil Soup

This is based on a recipe from Cooking Light magazine, with a few changes....

2 C diced tomatoes (canned is fine, I used Fire-Roasted this month)
2 C canned crushed tomatoes
4 cups low sodium tomato juice or V-8
1/3 C fresh basil, chopped
1 C skim milk
1/4 tsp salt
1/4 fresh cracked black pepper
1/2 c (about 4 ounces) cream cheese (I use the 1/3 less fat Neufchatel version); cut into small pieces

In large pot, bring tomatoes and juice to boil. Reduce heat and simmer uncovered for 30 minutes.

Add basil and using a food processor or immersion blender process until smooth. Return to pan; stir in milk, cream cheese, salt, pepper and mix with whisk or immersion blender. Cook over medium heat stirring frequently until thickens - about 5 minutes. Serve with garlic cheddar biscuits or a nice hunk of crusty bread.

From Frozen: Defrost overnight in fridge. Warm over medium low heat. Whisk to reincorporate. Serve!