I love tomato basil soup and have made a few versions, all of which I've enjoyed. The difference with this version is that it is creamy and I used only fresh tomatoes. With some cheese quesadillas, it made a great light dinner.
Serves 4 (4 PP per serving; 161 cal; 5 g fat; 19 g carb; 4 g fiber; 9 g prot)
Adapted from Points Plus cookbook
2 tsp olive oil
1 medium onion, chopped
4 large ripe tomatoes, peeled and chopped*
1 cup reduced sodium vegetable broth (or chicken broth, which I prefer)
2 garlic cloves, minced
1/4 tsp salt
1/8 tsp ground black pepper
3 cups 1% milk (I prefer fat free)
1/4 cup tomato paste
2 tbs thinly sliced fresh basil
*It is so easy to peel fresh tomatoes. Bring a large pot of water to a boil. Gently drop the tomatoes in and leave for 2 minutes. Take out and plunge into cold water. The skin will slip off easily.
Heat oil in a large saucepan over medium high heat. Add onion and cook, stirring occasionally until softened, 5 minutes.
Stir in tomatoes, broth, garlic, salt, and pepper: bring to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Let mixture cool 5 minutes.
Puree in batches (or use immersion blender). Return to saucepan. Whisk together milk and tomato paste in medium bowl; add to soup. Stir in basil. Cook over medium heat just until heated through, about 3 minutes (do not boil).
This was my favorite tomato basil soup so far and I'm sure it's because there were no tomato skins in it. A serving is a generous 1 1/4 cups and leftovers heat up easily--just remember not to let the soup come to a boil or the milk will curdle. You'll never want canned tomato soup again!