Fresh Tomato Basil Soup

Another fabulous recipe from www.meals.com. Use fresh, ripe tomatoes for a full flavour. This low-cal, heartwarming soup is great served with freshly toasted crusty bread.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ripe plum tomatoes (drained) or 1 (16 ounce) can tomatoes (drained)
• 1  medium onion, chopped
• 1  tablespoon olive oil
• 2  garlic cloves, crushed or 1⁄4 teaspoon garlic powder
• 1  pinch  ground red pepper
• 1  tablespoon  chopped fresh basil or 1  teaspoon dried basil
• 2  cups milk (for Vegan version) or 2  cups skim milk (for Vegan version) or 2  cups 1% low-fat milk (for Vegan version) or 2  cups soymilk (for Vegan version)

Directions

1. In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds.
2. Transfer to colander; cool slightly and peel off skin.
3. Cut tomatoes in half; remove seeds and chop.
4. In a medium saucepan, cook the onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes.
5. Add the garlic and cook 1 minute longer.
6. Add the chopped tomatoes and cook uncovered over medium heat for 20 minutes (If using canned tomatoes, decrease cooking time to 10 minutes).
7. Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
8. Return to saucepan, and add red pepper, basil and milk to the soup.
9. Heat until hot but do not boil.
10. Season to taste with salt and pepper.
11. Divide the soup into two warm bowls and serve immediately.
12. Garnish with fresh basil leaves, if desired.
13. As stated use only the soy milk for the Vegan version.