Creamy tomato soup
1 medium, chopped
2 medium clove(s), minced
4 large, coarsely chopped
Reduced-sodium chicken broth
4 tsp, or 1 teaspoon dried
Fat free skim milk
Canned tomato paste
- Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic; cook, stirring, until softened, about 5 minutes.
- Stir in the tomatoes, broth, thyme, salt, and pepper. Cover and simmer until the vegetables are tender, about 5 minutes longer. Let cool 5 minutes.
- Puree the tomato mixture, in batches, in a blender. Return the mixture to the saucepan.
- Whisk together the milk and tomato paste in a small bowl; whisk it into the soup. Cook, stirring occasionally, just until heated through, about 5 minutes (do not boil). Yields 1 1⁄4 cups per serving.