Cream of Tomato Soup

By Rebecca Reid Published: June 30, 2009

From Ryan's Grandma

Ingredients

• 2 onion small, chopped
• 2 cloves garlic minced
• 1 28-ounce can crushed tomatoes
• 3 ounces tomato paste
• 3 cup whole milk
• 2 tablespoon basil fresh

Instructions

1. Cook onions and garlic in oil on low heat in a medium-sized sauce pan for about ten minutes until onion is sweet.
   
2. While onions are cooking, warm milk on a separate burner in a large pot. Set aside.
   
3. Add tomatoes to onion and garlic mixture and bring to a simmer. Add tomato paste, and stir until well mixed. Add tomato mixture to milk slowly, stirring.
   
4. When mixed, blend until smooth using an immersion blender. Strain mixture through a sieve to eliminate all solids. Return to pot and bring to a simmer.
   
5. Add salt and pepper to taste. If tomatoes flavor is too strong, add more milk until balanced.
   
6. When warm, serve with fresh basil.
   

• Cuisine: American
• Course: Soup
• Skill Level: Easy

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