Tomato Basil Soup

Ingredients

• 1 can (28 ounces) tomatoes
• 2 cups water
• 1 1/2 teaspoons coarse kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon butter
• 8 ounces cream cheese
• 1 teaspoon sugar
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon dried basil
• 1/4 cup prepared basil pesto

Directions

1. Combine the canned tomatoes, water, salt, onion powder and garlic powder in a medium saucepan.
2. Bring to a boil over medium-high heat and then simmer for 2 minutes.
3. Remove from the heat and puree with an immersion blender until smooth (or transfer to a traditional blender and blend, then return blended soup to the pan.)
4. Return to the stove and add the butter and cream cheese to the soup.
5. Stir over low heat until melted and creamy – about 2 minutes.
6. Remove from the heat and stir in the sugar, apple cider vinegar, dried basil, and pesto.