Low Sodium Creamy Tomato Basil Soup

Ingredients:

8 plum tomatoes or 1 16 oz can no salt tomatoes, drained
1 medium onion
1 tbsp olive oil
2 cloves garlic, crushed
pinch ground red pepper
1 tbsp fresh basil or 1 tsp dried basil
2 cups fat free or low fat milk
pinch salt
pinch ground black pepper

Method:

If using fresh tomatoes, blanch 10 mins, peel and chop. In a medium saucepan, cook onion in olive oil until browned slighly. Add garlic and tomatoes then cook 20 mins if using fresh, only 10 mins if using canned. Spoon 3/4 mixture into a blender, puree until smooth, then return to saucepan. Add red pepper, basil and milk. Heat until hot but do not boil.

Number of Servings:
2 1/2