The Humpherys Family

Tomato-Basil Soup

Source  Kraft Kitchens
Recipe Added:  11/2/2011
1 tsp oil
1 onion, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
2 cups chicken broth
1 cup water
1/4 tsp black pepper
1 28-oz can diced tomatoes, undrained
4 oz cream cheese, cubed
1/4 cup + 2 Tbsp basil, divided
Heat oil in large saucepan on medium-high heat. Add onions, carrots and celery; cook and stir 5 min. Stir in broth and water. Bring to boil; cover. Simmer 10 min. or until vegetables are tender. Add tomatoes and pepper; stir. Return to boil. Simmer 5 min. Stir in cream cheese and 1/4 cup basil. Remove from heat. Use blender to blend soup until smooth. Return to heat; cover. Keep warm on low heat. Ladle soup into 6 bowls; sprinkle with remaining basil. Serve immediately.
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