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Quick Tomato Soup
EatingWell Test Kitchen
“This is a great “pantry soup”—that is, it comes together in minutes from ingredients that you can keep on hand all the time.”
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon dried herbs, such as thyme, oregano, rosemary or basil
¼ teaspoon crushed red pepper (optional)
2 28-ounce cans crushed tomatoes
1 cup water
2 teaspoons sugar
2 cups nonfat or low-fat milk
1Heat 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.
Make Ahead Tip: Cover and refrigerate for up to 3 days.