Tomato Basil Soup

Pretty quick and easy.

2 - 28oz cans Diced Tomatoes (I sometimes do a mix of 14.5 oz cans with and without salt)

2 cloves garlic, minced

1-2 Tbsp olive oil

4 0z (1/2 block) lowfat cream cheese, softened

1/2 - 1 cup milk

1/2 c chopped fresh basil

1. Saute garlic in olive oil until fragrant.

2. Add tomatoes (undrained) and bring to a boil.

3. Reduce heat and simmer 10 minutes or so.

4. Stir in cream cheese, basil and milk and stir until cream cheese is melted.

5. Using an immersion blender or regular blender, blend until smooth and creamy.

I often stir in cooked sea-shell pasta to make it a filling one dish meal.