Tomato-Basil Soup

1 28 oz can diced tomatoes, undrained
1/3 c fresh basil
1c milk
1/4 tsp each, salt and pepper
2-4 oz softened reduced fat cream cheese

1. Puree tomatoes and basil.
2. Heat tomato/basil mixture to boiling and reduce heat to simmer. Simmer 10 minutes.
3. Stir in milk, salt, pepper and cream cheese. Stir with a whisk until cream cheese melts and soup is thick and homogeneous.

Good served with toasted baguette.