In the boiling broth to put diced potatoes and carrots, cook for ten to fifteen minutes.

Fry in butter finely chopped onion, add to broth.

Add the broth, cream cheese, salt and stir until the cheese is completely dissolved. Add Basil.

The soup is ready, remove from heat, let it stand, covered for 10 to 20 minutes so that the flavor of the soup is uniformly impregnated all of its components. When serving pour the soup in bouillon cups. Croutons served separately. Delicious mood!

BONUS: 1. Mix the butter, garlic, salt and pepper. Infuse. 2. Cut the bread into cubes (ideal 8-10 mm) 3. Liberally grease the pan with oil (try not to capture pieces of garlic, you can pre-drain) 4. Spread the bread on a baking sheet, stirring, evenly distributed over the entire surface with remnants of oil. 5. Put in a preheated 180C oven, bake until Golden brown, for an even roast stir periodically. 6. Served on plain (paper) napkins on large dishes.