A twist on a childhood favorite, this tomato basil soup is rich, creamy and healthy with lowfat milk. Make a big batch and freeze for quick lunches and dinners all winter long!
In a large pot of boiling water, blanch the ripe tomatoes for 10 seconds. Transfer to colander; cool slightly. Peel off skin. Cut tomatoes in half, remove seeds, and chop.
In a medium saucepan, cook the onion in olive oil over medium heat, stirring frequently, until golden brown, about 4 minutes. Add the garlic and cook 1 minute longer. Add the chopped tomatoes.
Cook uncovered over medium heat for 20 minutes. (If using canned tomatoes, decrease cooking time to 10 minutes.)
Spoon 3/4 of mixture into food processor or blender container; puree until smooth.
Return to saucepan. Add red pepper, basil and milk to the soup. Heat until hot, but do not boil. Season to taste with salt and pepper.
Divide the soup into two warm bowls and serve immediately.
Garnish with fresh basil leaves, if desired.
8 ripe plum tomatoes or 1 (16-ounce) can of tomatoes, drained
1 medium chopped onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pinch ground red pepper
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 cups Dean's DairyPure Fat Free or 1% Lowfat Milk
Freshly ground pepper
Fresh basil leaves for garnish, optional