Fresh Cream of Tomato Soup

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

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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).