QUICK TOMATO SOUP
6 servings, about 1 1/2 cups each
Ingredients
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon dried herbs, such as thyme, oregano, rosemary or basil
1/4 teaspoon crushed red pepper (optional)
2 28-ounce cans crushed tomatoes
1 cup water
2 teaspoons sugar
2 cups nonfat or low-fat milk
Preparation
1.Heat oil in a large saucepan over medium heat. Add garlic, herbs and crushed red pepper (if using); cook, stirring, until fragrant, about 30 seconds. Add tomatoes, water and sugar. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in milk and heat through, about 1 minute.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 days.
NutritionPer serving: 142 calories; 3 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 7 g protein; 5 g fiber; 393 mg sodium; 920 mg potassium.
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