Fresh Cream of Tomato Soup

KelBel's Note:

Another Weight Watchers recipe. A little different from the other cream of tomato soup that I posted.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 teaspoons olive oil
• 2 onions, finely chopped
• 4 large ripe tomatoes, peeled and coarsely chopped
• 1 cup vegetable broth
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 3 cups nonfat milk
• 1/4 cup tomato paste
• 1 teaspoon salt
• fresh ground pepper, to taste

Directions:

1. Heat the oil in a large nonstick saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
2. Stir in the tomatoes, broth, garlic, thyme, and basil(if using dried). Simmer, covered, until the vegetables are tender, about 5 minutes. Cool slightly; transfer to a blender and puree.
3. Return the mixture to the saucepan. Whisk the milk and tomato paste in a small bowl; stir into the soup. Add the basil, salt and pepper; cook, stirring occasionally, until just heated through(do not boil).

Reviews

[JennyMidget]

Not to my taste, sorrry - nice enough flavours but too many chunky 'bits' in it even after pureeing, and my 10-month old had a hard time eating it, even with bread soaking in it.

[lazyme]

Yum. Quick, simple, and tasty. Thanks KelBel and congrats on your football win!