Fresh tomato, basil & spicy chilli’s. With these three delicious ingredients, this dish is going to be a winner. Winter or summer, all the time or simply anytime. The only other thing you’ll need to go with this, will be a big chunk of multi-seed bread, fresh from the oven.
Bring the tomato’s and juice to a boil in a large saucepan. Reduce the heat; simmer, uncovered for 30 minutes.
Place tomato mixture and basil leaves in a blender; blend until smooth. Return the pureed mixture to the pan; stir in milk, salt, and pepper.
Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.
Note: The remaining soup can be refrigerated in an airtight container for up to 1 week.