Tomato Basil Soup

Tomato Basil Soup

  • 2 tsp extra virgin olive oil
  • 1/2 cup chopped shallots
  • 4 large tomatoes, coarsely chopped
  • 2 cup (reduced sodium) vegetable broth
  • 1/2 tsp dried oregano
  • 1/2 tsp himalayan salt
  • 1/4 tsp black pepper
  • 2 cups fat-free milk or unsweetened almond milk
  • 1/4 cup tomato paste
  • 1 cup fat-free half-and-half
  • 1/4 cup thinly sliced basil
  • (This is optional, and I recommend) 1 1/2 cups very small whole wheat pasta, cooked (or try miracle shirataki noodles just be sure to rinse them very well)

In a large saucepan, heat oil over medium heat.  Cook shallots until soft, about 5 minutes.  Add tomatoes, broth, oregano, salt and pepper; bring to a boil.  Cover, reduce heat and simmer until tomatoes soften, about 6 minutes.  Let cool for 5 minutes.  Puree in food processor or blender.  Pour the soup back into the pot.

In a separate bowl, whisk together 1 cup of milk and the tomato paste until smooth.  Stir mixture into the soup along with remaining 1 cup milk, half-and-half, basil and pasta (if using). Cook over medium low heat until soup is heated, stirring occasionally – about 5 minutes.  Do not boil the soup.  Nutritionals will vary depending on your ingredients.

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Patty Kinsella Fitness