For just a little longer than it takes to bring a can of tomato soup to a boil, whip up this tomato soup that is much lower in sodium and much tastier too. The addition of fresh basil bumps the flavor of this soup up a notch.
|Canned no salt added diced tomatoes||43 1/2 Ounce (3 cans)|
|Skim milk||2 Cup (32 tbs)|
|Garlic powder||1/2 Teaspoon|
|Ground black pepper||1/2 Teaspoon|
|Fresh basil leaves||1 1/2 Cup (24 tbs) (plus more to garnish)|
|Baking soda||1/2 Teaspoon|
1.In a pot, combine tomatoes, garlic powder, milk, salt, pepper and stir well.
2.Bring to boil and once done reduce the heat and allow to simmer for 15 minutes.
3.Stir in basil leaves and cook for 5 minutes.
4.Remove soup from heat and add baking soda.
5.Using an immersion blender puree the mixture.
6.Garnish with basil leaves before serving.
7.Serve and enjoy!