Fresh Cream Of Tomato Soup

• 4 teaspoons olive oil
• 2 onions, finely chopped
• 4 large ripe tomatoes, peeled and coarsely chopped
• 1 cup vegetable broth
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 3 cups nonfat milk
• 1/4 cup tomato paste
• 1 teaspoon salt
• fresh ground pepper, to taste

1. Heat the oil in a large nonstick saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
2. Stir in the tomatoes, broth, garlic, thyme, and basil(if using dried). Simmer, covered, until the vegetables are tender, about 5 minutes. Cool slightly; transfer to a blender and puree.
3. Return the mixture to the saucepan. Whisk the milk and tomato paste in a small bowl; stir into the soup. Add the basil, salt and pepper; cook, stirring occasionally, until just heated through(do not boil).

olive oil, onions, tomatoes, vegetable broth, garlic, thyme, basil, nonfat milk, tomato paste, salt, fresh ground pepper

Taken from www.food.com/recipe/fresh-cream-of-tomato-soup-256098 (may not work)