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.