This version is much healthier than store-bought and very easy to make. During the summer when my vegetable garden is producing I will use fresh tomatoes but during this time of year I prefer to stick with Muir Glen canned tomatoes.
This tomato soup recipe calls for whole milk. The milk helps smooth the flavor and takes away some of the acid from the tomatoes. However you can leave the milk out and it still tastes amazing.
1 cup diced yellow onion (aprox. 1/2 an onion)
4 garlic cloves, chopped
2 tbs olive oil
1 cup low sodium chicken stock
2 cans (28 oz each) Muir Glen Organic Diced or Whole Tomatoes
1/2-3/4 cup packed basil leaves, rough chopped
1 cup whole milk (can sub. 2% skim or leave milk out all together)
2 tsp kosher salt
1/2 tsp fresh ground pepper
In a medium stock pot set over low-mediu heat saute onions in olive oil for 3-5 minutes
Add garlic to onions and saute another 3 minutes
Add chicken stock, canned tomatoes and basil to onion/garlic mixture
Simmer for 30 minutes on low
In batches, transfer soup to food processor or blender and puree till there are no large pieces left. 3-4 minutes.
Return pureed soup to cleaned stock pot , add milk and bring back to a simmer
Season with salt and pepper
Garnish with a drizzle of olive oil and basil. Enjoy!
