Tomato-Thyme and Rosemary Soup

I love this recipe, it's good for around 8 people and you can keep it in the fridge for a week. The first time I made this, it reminded me of bourguinone sauce. Great soup to make for a loved one who's sick! This is great with some toasted baguette slices and butter. 

I made it for my vice principal when she was sick, she loved it, and said it reminded her of France.

Ingredients:

4 cups chopped seeded peeled tomato (4 large) 

4 cups tomato juice 

1/3 Rosemary leaves

1/3 Thyme leaves

1 cup 1% low-fat milk 

1/4 teaspoon salt 

1/4 teaspoon cracked black pepper 

1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened 

Preparation:

1) Bring tomatoes and juice to a boil in a large saucepan.

2) Reduce heat. Leave to simmer, uncovered, for approx. 30 minutes.

3) Place tomato mixture, rosemary and thyme leaves in a blender.

4) Blend until smooth.

5) Bring mixture back to pan and stir in milk, salt and pepper.

6) Add cream cheese and whisk well.

7) Cook over medium heat until thick (approx. 5 minutes)