Tomato Basil Soup

Tomato Basil Soup

photo credit: Jenny Steffens Hobick

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups of Vegetable stock

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

Parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add vegetable stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with Parmesan cheese or a grilled cheese sandwich.  Get the recipe for The Best Grilled Cheese Sandwich here.

Just 350 calories.

Note: If you love tomato soup, but not tomatoes you may want to skip the whole tomatoes.