Tomato Basil Soup

This soup came out absolutely amazing! It was thicker, mainly because my food processor is terrrible, but it worked. Brady loved every bite of it and Emily refused to try it. However, I also used this in the Chicken Pepperoni-Marinara recipe and Emily loved it...presentation is key.

I had a bit left over and froze it to see how it would freeze then thaw. Once I thaw it I will update so you know if you can make a big batch. I got this recipe from a Cooking Light magazine and only made a few minor changes...it thaws fantastic!

Ingredients:
1 TBS olive oil
1 1/2 cups chopped onion (one small onion)
3 garlic cloves chopped
3/4 cup chopped fresh basil
28 oz of fresh roasted Wegmans tomatoes (from their Mediterranean Bar)*
4 oz low fat cream cheese
2 cups 1% milk
1/4 tsp salt
1/4 tsp of black pepper
*the recipe calls for a 28oz can of fire roasted tomatoes. if you can go fresh it was delicious!!!

Directions:
1. Heat olive oil in a dutch oven over medium-high heat. Add onion and saute for 3 minutes. Stir in garlic and cook for 1 minute. Add tomatoes and basil and bring to a boil. Stir in cream cheese until melted.

2. Dump contents into a food processor and blend until smooth.

3. Return to dutch oven and add milk, salt and pepper. Return to medium-high and cook until heated through.

We served this with Havarti and Gruyere grilled cheese sandwiches. YUMMY!