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.
Save 50 calories and 6 g fat, including 3 g sat fat by preparing soup with PHILADELPHIA Neufchatel Cheese and sandwiches with KRAFT 2% Milk Singles and using cooking spray in place of butter for grilled cheese.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0.5g
Total Carbohydrates 23g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.