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.

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