Skinny “Creamy” Tomato Soup With Three-Cheese Breadsticks

• FOR THE TOMATO SOUP:
• 1-1/2 Tablespoon Olive Oil
• 2 cloves Garlic, Roughly Chopped
• 1 Medium Onion, Roughly Chopped
• 3 Small Ribs Celery, Roughly Chopped
• 3 Small Parsnips, Roughly Chopped
• 1/2 bulbs Small Bulb Fennel, Roughly Chopped
• 1 leaf Bay Leaf
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Honey
• 3 cups Vegetable Broth
• 26 ounces, weight Container Chopped Tomatoes
• 1 cup 1 Percent Low Fat Milk
• Salt And Freshly Ground Black Pepper
• FOR THE BREADSTICKS:
• 4 slices Quarter-inch Slices Whole Wheat Bread, Cut Into Strips
• 1-1/2 Tablespoon Olive Oil
• 1-1/2 teaspoon Garlic Powder
• 3 Tablespoons Parmesan, Grated
• 3 Tablespoons Provolone (or Fontina), Grated
• 3 Tablespoons Asiago, Grated

1. Heat 11/2 tablespoons olive oil in a large stock pot over medium-high heat. Add the garlic and onion and cook until softened, about 2 minutes. Add the celery, parsnips and fennel. Season with salt and pepper and add the bay leaf. Cook until veggies are softened, about 6-8 minutes.
2. Stir in the tomato paste and honey, then add the vegetable broth and chopped tomatoes. Bring the liquid to a boil, then simmer for about 5 minutes. Season to taste with salt and pepper.
3. Turn off the heat and stir in the milk. Using an immersion hand blender, puree the soup (or transfer soup to a food processor or blender to puree).
4. Meanwhile, prepare the breadsticks. Preheat the broiler in your oven. Arrange the strips of bread on a parchment-lined baking sheet so that no two strips are overlapping. Using a basting brush, brush olive oil over the top of each breadstick. Add some garlic powder and grated cheese to the top of each breadstick. Cook the breadsticks under the broiler until cheese becomes crisp and golden, about 4-6 minutes.
5. Serve soup with breadsticks on the side.

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Taken from tastykitchen.com/recipes/soups/skinny-e2809ccreamye2809d-tomato-soup-with-three-cheese-breadsticks/ (may not work)