A steaming cup of Creamy Tomato Basil Soup really hits the spot on a chilly weekend afternoon. All you need is an immersion or conventional blender and a few basic ingredients. Why not give it a try?
2 cans (14.5 oz. each) of crushed tomatoes
3 cups low fat milk
1 medium onion, diced
3 cloves garlic, minced
¼ cup fresh basil, finely chopped
1 Tbsp. olive oil
½ tsp. cayenne pepper
½ tsp. sea salt
Heat olive oil in large saucepan over medium heat. Add onions and sauté onions until translucent (about 4 minutes). Add garlic and continue to sauté for one more minute. Add tomatoes and simmer for 10 minutes. Transfer stewed tomato mixture into a blender, or use immersion blender and puree until smooth. Return to saucepan and add milk, cayenne pepper and fresh basil. Heat, but don’t boil. Remove from heat and add sea salt. Serve immediately with a crusty whole grain bread.
I’m so enjoying your blog — and I haven’t commented at all. How rude! Here I am officially commenting! I swear if my daughter fell down and cut her arm, she would bleed tomato soup. We usually get Pacific low sodium tomato soup, but I’m thinking this would be a great mother-daughter project.
On another note…..please check out trainermomma.com. It’s another health/fitness blog that I think is pretty great and inspirational. And who doesn’t need all the inspiration they can get? Thanks again for such a great and informative blog – I read all the heart facts to my kids on Valentine’s Day and they got a big kick out of it.
I love it! So cute. Thanks for the trainermomma tip. I’m going to check it out right now.