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Fresh Cream Of Tomato Soup




Source of Recipe


skyjami






List of Ingredients



• 1 teaspoon olive oil
  
• 1/2 medium onion, finely chopped
  
• 2 medium sized ripe tomatoes (about 10 ounces), peeled amd coarsely chopped
  
• 1/4 cup reduced sodium chicken or vegetable broth
  
• 1 garlic clove, minced
  
• 1/4 teaspoon dried thyme or 1 teaspoon fresh
  
• 1/4 teaspoon basil or 1 teaspoon finely chopped fresh
  
• 3/4 cup skim milk
  
• 1 tablespoon tomato paste
  
• 1 teaspoon packed light brown sugar
  
• 1/4 teaspoon salt
  
• Fresh ground pepper
  






Instructions



1. Heat a small saucepan over medium heat. Swirl in oil, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. Stir in the tomatoes, broth, garlic, thyme, and basil(if using dried). Cover and simmer until tender, about 5 minutes. Let cool a few minutes then puree until smooth. Return to saucepan.
   
2. Whisk together the milk and tomato paste in a small bowl or cup; stir into the soup. Add the basil(if using fresh),brown sugar salt, and pepper. If serving warm, cook, stirring occasionally, until heated through ( do not boil). If serving cold, cover and refrigerate until chilled, about 3 hours or up to 2 days.
   
3. Hint: To peel tomatoes, drop them into a large pot of boiling water and remove with slotted spoon after 10 seconds; drop into a large bowl of ice water to stop cooking. The skins should have loosened just enough to peel.