Creamy Tomato Basil Soup

This soup recipe comes from Favorites cookbook by the Ivory family. I love this cookbook, if you don't already have it I would consider getting it because it has the best recipes; it's one of my "favorites" for sure! Anyway, I thought I would try another tomato soup recipe on another cold winter day. It turned out surprisingly good; I say surprisingly because while I was cooking I wasn't so sure it would turn out so great. My Easy Tomato Soup has more of a sour taste to it and this tomato soup is more sweet and requires a little more work; both pretty good though. 

Saute onion and garlic in butter until soft.

Add in tomato soup and cream cheese.

Whisk until everything is incorporated.

The soup isn't looking to great at this point, does it? 

Add in whole tomatoes.

Puree soup in blender until smooth (I left some chunks in mine). Return to pan.

Add milk and basil into soup.

Gently warm over low heat.

Enjoy!

Creamy Tomato Basil Soup

Ingredients:

• 2 Tbsp butter
• 1 medium onion, diced
• 1 garlic clove, minced
• 6 ounces cream cheese, softened
• 2 (10 3/4 oz) cans condensed tomato soup
• 2 (14.5 oz) cans whole tomatoes, undrained
• 1 C milk
• 1/4 C fresh basil

Directions:

1. Using a large saucepan, saute onion and garlic in butter over medium heat until soft.
2. Add cream cheese and tomato soup. Whisk together until cream cheese and tomato soup is well incorporated. 
3. Add whole tomatoes and their juices.
4. Puree soup mixture in blender (do it in batches if needed), return to pan.
5. Add milk and basil. Warm through over low heat. Serve.