Pour both cans of tomatoes with their juices into a large sauce pan, bring to a boil over medium high heat. Once it comes to a boil reduce heat to medium and simmer, uncovered for 30 minutes. Stir occasionally to make sure it isn't burning to the bottom.

Pour tomatoes from the pan into a blender or food processor, add in the 1/3 cup of fresh basil and process until smooth.

Return the pureed tomato mixture back into the original pan; add in milk, salt, garlic and pepper. Stir until well combined. Add in cream cheese, using a whisk stir while cooking over medium heat, until cream cheese is completely melted and soup has thickened a bit, about 5 minutes cooking
time.

Remove from heat and serve soup, garnish with basil, cheese and bread if desired.

Store in an airtight container, in the fridge will last 3-5 days.