Creamy Tomato Soup

From the Silk test kitchen

TIME: 30 Minutes

Serves:04

Ingredients

• 1 Tbsp olive oil
• 1/2 medium onion, diced
• 1-2 cloves garlic, chopped
• 1 tsp salt
• 1 (28-oz) can whole tomatoes, undrained
• 1 cup vegetable broth
• 1 bay leaf
• 1/4 cup chopped fresh basil
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• 1 cup Silk Original Soymilk
• 1/4 cup Silk Original Creamer
• Fresh ground pepper 

Preparation

• 1.Heat olive oil over medium-low heat in a 4-quart stockpot.
• 2.Add the onion and sauté for 3-4 minutes.
• 3.Add the garlic and sauté an additional 3 minutes.
• 4.Add the salt, whole tomatoes with juice, vegetable broth, bay leaf, basil and thyme. Bring to a simmer and cook for 15 minutes, stirring occasionally to crush the tomatoes.
• 5.Remove the bay leaf; add Silk, Silk Creamer and a few grinds of fresh pepper.
• 6.Purée soup in 2 batches in a blender until smooth and creamy (use caution when blending hot soup).
• 7.Adjust salt and pepper to taste.
• 8.Return soup to pot, heat gently and serve.

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