Creamy Tomato Soup
Savor the warmth of herb-scented tomato soup all winter long.
INGREDIENTS
- 1 Tbsp. olive oil
- 1/2 medium onion, diced
- 1-2 cloves garlic, chopped
- 1 tsp. salt
- 1 28-oz. can whole tomatoes, undrained
- 1 cup vegetable broth
- 1 bay leaf
- 1/4 cup chopped fresh basil
- 1 tsp. fresh thyme OR 1/2 tsp. dried thyme
- 1 cup Silk Unsweetened, Original, Light Original or DHA Omega-3 & Calcium
- 1/4 cup Silk Original Creamer
- Salt and freshly ground pepper, to taste
PREPARATION
Heat olive oil over medium-low heat in a 4-quart stockpot. Add the onions and sauté for 3-4 minutes. Add the garlic and sauté an additional 3 minutes. Add the salt, whole tomatoes with juice, vegetable broth, bay leaf, basil and thyme. Bring to a simmer and cook for 15 minutes, stirring occasionally to crush the tomatoes.
Remove the bay leaf; add Silk, Silk Creamer and a few grinds of fresh pepper. Purée soup in 2 batches in a blender until smooth and creamy. (Use caution when blending hot soup.) Adjust salt and pepper to taste. Return soup to pot, heat gently and serve.
Serves 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Level of Difficulty: Easy
