Serves 4
107 cal · 30 min
Tomato Basil Soup
Recipe GLPR7e9684c23a24ac
A comforting and silky tomato soup infused with fresh basil and aromatic garlic. This classic recipe combines sautéed onions and tomatoes with a touch of creaminess from non-fat milk, creating a smooth, satisfying soup that's perfect for lunch or dinner. Light and nourishing, it comes together in about 30 minutes.
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Ingredients
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, crushed
1 can (14.5 ounce) low-sodium diced tomatoes
1/8 teaspoon red pepper flakes
1 teaspoon dried basil
2/3 cup non-fat dry milk powder mixed with 2 cups water, or 2 cups non-fat milk
Salt and black pepper to taste
Directions
Wash your hands thoroughly with soap and water before beginning.
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring frequently, until it turns golden brown and becomes tender, about 4 minutes.
Stir in the crushed garlic and cook for 1 minute more until fragrant.
Add the canned diced tomatoes (with their juice) to the saucepan and stir well to combine.
Let the mixture cook uncovered over medium heat for 10 minutes, allowing the flavors to meld.
Carefully transfer approximately three-quarters of the soup mixture to a food processor or blender and puree until completely smooth. Work in batches if necessary and allow the soup to cool slightly before blending to avoid splattering.
Pour the pureed soup back into the saucepan with the remaining unpureed portion and stir to combine.
Add the red pepper flakes, dried basil, and the milk (or milk powder reconstituted with water) to the saucepan. Stir until well blended.
Heat the soup over medium heat, stirring occasionally, until it is hot throughout but does not come to a boil. This should take about 5 minutes.
Taste the soup and season with salt and black pepper according to your preference.
Ladle the soup into bowls and serve immediately while hot.
