Tomato Soup

Ingredients

• 1 can (28 oz.) “Kitchen Ready” ground peeled tomatoes
• 1/2 tablespoon olive oil
• 1 shallot, finely diced
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 2 to 3 teaspoons sugar
• 3/4 - 1 cup whole milk

Directions

1.  In a medium sauce pan, heat the oil over medium-low heat.  Add the shallot and stir occasionally until it starts to brown.  Add the cooked onions and can of tomatoes to the blender and puree for about 8 seconds.

2.  Add the blended tomatoes, salt, pepper, basil, and sugar to the sauce pan.  Stir until combined.

3.  Simmer on medium-low heat for 30 minutes; stirring occasionally.  Make sure it bubbles slightly during the whole 30 minutes.

4.  Warm the milk in the microwave for 1 minute on high.  Remove the soup from the heat.  Add the milk to the soup very slowly and stir constantly until it is all added.  Return to low heat for 2 minutes and serve hot.  If the soup is too thick for you, add more milk 1 tablespoon at a time to your liking.

Makes 3 bowls