Fresh Cream of Tomato Soup

Name: Fresh Cream of Tomato Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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

(2)

Recipe by KelBel

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

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Heat the oil in a large nonstick saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
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.
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).

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