Creamy Tomato Basil Soup

Makes 2 servings

Ingredients

• 1 medium onion, chopped
• 1 Tablespoon olive oil
• 2 cloves garlic, crushed
• 1 (16-oz.) can of tomatoes (drained)
• 1 pinch ground red pepper
• 1 Tablespoon chopped fresh basil or 1 teaspoon dried basil
• 2 cups milk, lactose-free
• Salt to taste
• Fresh basil leaves for garnish, optional

Directions

• In a medium saucepan, cook onion in olive oil over medium heat, stirring frequently until golden brown or about 4 minutes. 
• Add garlic and cook 1 minute longer. 
• Add tomatoes and cook uncovered over medium heat for 10 minutes.
• Spoon ¾ of mixture into food processor or blender container; puree until smooth.
• Return puree to saucepan. Add red pepper, basil and milk to the soup.  Heat until hot but do not boil. 
• Season to taste with salt.
• Divide soup into two bowls and serve.  Garnish with fresh basil leaves, if desired.

Nutrition Information (made with fat free milk)

220 calories, 8 gm fat, 30% DV calcium