Tomato Basil Soup

4 Cups of chopped/seeded/peeled tomatoes
4 Cups of low-sodium tomato juice
1 cup of low fat milk
1/4 tsp of salt
1/4 fresh ground black pepper
1/3 cup or 4 oz of low fat cream cheese, softened
1/2 cup of julienne basil leaves
8 slices of french baguette

Bring tomatoes and juice to a boil in a large saucepan.  Reduce heat to simmer for 30 minutes.  Either use a hand blender to blend ingredients in the pan or transfer ingredients to a blender.  Add 1/3 cup of basil and blend until smooth.  Stir in milk and salt and pepper.  Add cream cheese, stirring well with a whisk.  Cook over medium heat until smooth, about 5 minutes.

Garnish with chopped basil and baguette slices.