Tuesday, September 27, 2011


Being on the lookout for soup recipes, especially those using garden tomatoes, I found this recipe on the Weight Watchers site.  I was reminded about this recipe by a friend who made it using tomatoes that she got from me.   It is a great recipe and you can add other vegetables such as carrot to the soup.  I didn't have fresh basil so I added frozen basil.  I didn't finely chop the basil and tore up the frozen leaves so the leaves are in bigger pieces.  For the past two years I have frozen basil from the garden instead of drying it.  Freezing basil is faster and easier than drying it.


2 tbsp oil
1 medium onion, chopped
2 stalks celery, chopped
1 clove of garlic, minced
8 medium sized tomatoes, quartered
1 tsp dried thyme
4 cups vegetable or chicken stock
1.5 cups evaporated milk or regular milk
1 tbsp fresh basil
salt and pepper to taste


Heat oil over medium heat in a big pot and add onion, celery and garlic.  Saute for 5 minutes.  Add tomatoes and cook for another 5 tomatoes.  Add stock, bring to a boil and then simmer for 10 minutes.  Remove from heat.

Using an immersion blender, puree the tomato mixture until smooth.  Put the pot back on the burner and heat on a low temperature.  Add the milk and basil and let simmer for several minutes.  Season to taste with salt and pepper.  Serves 6.

Adapted from Weight Watchers

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