 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This soup is so fresh and so easy! Rachael Ray made a similar soup on 30 minute meals and I just tweaked it a bit to fit our tastes. This soup goes great with grilled cheese or salad and bread. Ingredients:
4 cups milk |
3 (14 ounce) cans diced tomatoes, drained |
1 small onion, peeled and quartered |
2 garlic cloves |
1 stalk celery |
2 tablespoons tomato paste |
2 tablespoons butter |
4 tablespoons flour |
1 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Heat milk on medium in saucepan. Place remaining ingredients in food processor or blender and blend until smooth. Pour tomato mixture into milk. Bring to a boil. Immediately decrease heat to low and simmer 15 minutes.
|
|