FRESH TOMATO BASIL SOUP

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.

INGREDIENTS:

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 DIRECTIONS:	8
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