Skinny Tomato Basil Soup

2 stalks celery
1 small onion
2 cloves garlic
1 tbsp. butter
3 (14.5 oz) cans diced tomatoes with basil, garlic and oregano)
1 (14.5) oz can chicken broth
2 Tablespoons fresh basil
1 8 oz low-fat neufatchel cream cheese, cubed
1 tbsp. sugar
Sea salt and pepper to taste

1. In a blender or food processor add celery, onion and garlic; pulse until small pieces or pureed.
2. In a large stock pot over medium heat, melt butter.
3. Pour into pot and cook over medium heat for 10 minutes or until fragrant. (don't wash container)
4. Add tomatoes, broth, basil to pot; bring to a boil, stirring occasionally.
5. Cover pot and reduce to medium low; simmer for 15 minutes, stirring occasionally. Carefully pour 1 C of hot soup into blender or food processor, and cubed cream cheese, blend on high until smooth.
6. Stir cream cheese mixture into soup, add sugar or agave, add salt and pepper to taste.

Serving Size: Makes 8 one cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user DIXIEPAGE.