Velvety Tomato Soup
Serving Size / Yield
- 26 oz. tomatoes, chopped
- 1 Tbs. olive oil
- ½ onion, chopped
- 2 garlic cloves, chopped
- 2 basil leaves, chopped
- 1 tsp. Italian seasoning or oregano
- 1 ½ C. vegetable broth
- ½ C. soy milk
- pesto for serving
Heat oil in a saucepan. Add onion and garlic. Cook until softened, about 2-3 minutes. Add tomatoes, seasoning, and vegetable broth.
Bring to a boil, then reduce heat to low and cook, covered, for 10 minutes. Transfer soup to a blender and puree soup until smooth.
Return to saucepan and stir in milk. Cook until heated through.
Serve in bowls, topped with a spoonful of pesto swirled in.