Sunday, April 5, 2009

Oh So Easy Tomato Cream Soup



  • 2 cups milk
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup coarsely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions:

Place all ingredients in a blender; cover and process until smooth. Transfer to a large saucepan; heat through. Yield: 4 servings.

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