Tomato-Basil Soup

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4 cups chopped seeded peeled tomato (about 4 large)

4 cups low-sodium tomato juice

1/3 cup fresh basil 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

Basil leaves, thinly sliced (optional)

8 (1/2-inch-thick) slices diagonally cut French bread baguette

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