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Tomato-Basil Soup with Grilled Cheese

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Tomato-Basil Soup with Grilled Cheese recipe
photo by:
kraft
This is a very delicious soup! Remember if you use dried basil that you don't add much, just a pinch, as dried basil is stronger.
posted by
thegreatcookeroffood
on 11/26/2011
time
prep:
45 min
total:
45 min
servings
total:
6 servings
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What You Need

1
tsp. oil
1
 onion, finely chopped
1
small carrot, finely chopped
1
stalk celery, finely chopped
2
cups fat-free reduced-sodium chicken broth
1
cup water
1
can (28 oz.) diced tomatoes, undrained
1/4
tsp. black pepper
4
oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4
cup  plus 2 Tbsp. chopped fresh basil, divided
2
 recipes America's Favorite Grilled Cheese Sandwich

Make It

HEAT oil in large saucepan on medium-high heat. Add onions, carrots and celery; cook and stir 5 min. Stir in broth and water. Bring to boil; cover. Simmer 10 min. or until vegetables are tender.

ADD tomatoes and pepper; stir. Return to boil. Simmer 5 min. Stir in cream cheese and 1/4 cup basil. Remove from heat. Use immersion blender to blend soup until smooth. Return to heat; cover. Keep warm on low heat while you prepare America's Favorite Grilled Cheese Sandwiches.

CUT each sandwich into 6 pieces. Ladle soup into 6 bowls; sprinkle with remaining basil. Top each soup bowl with 2 sandwich pieces. Serve immediately.

Kraft Kitchens Tips

Variation
Prepare soup with PHILADELPHIA Neufchatel Cheese and sandwiches with KRAFT 2% Milk Singles.
How to Cut Sandwiches
Cut each sandwich into 3 sticks, then cut each stick crosswise in half.
How to Use a Counter-Top Blender
Blend soup in countertop blender in 2 batches, covering lid with kitchen towel to prevent hot soup from splashing.
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