Fresh Cream of Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another Weight Watchers recipe. 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 |
Directions:
1. Heat the oil in a large nonstick saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
2. 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.
3. 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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