Tomato Basil Soup

Tomato basil soup is a lighter soup that is perfect for spring.  It's not as hearty as a chili or chowder, but it is still packed with flavor.  The fresh basil adds another element into the mix and helps to balance out the tomato flavor.

Servings:  6

Size:  1 1/4 cups of soup

Points Plus: 2pp

Level of Difficulty:  Easy

Prep Time: 5 minutes

Cook Time: 35 minutes

Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
2 14 oz. cans crushed tomatoes
1 14 oz. can diced tomatoes
2 cups chicken broth (or veggie broth)
1/4 cup flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. freshly ground pepper
1/4 cup skim milk
3 Tbsp. fresh basil, diced

Directions:
In a large saucepan (or French oven) over medium heat, saute the onion and garlic with 1 Tbsp. olive oil.  Cook for 2-3 mintues.  Add the crushed and diced tomatoes, chicken broth, salt, pepper and sugar.  Cook for about 5 minutes.  Remove 1/2 cup of soup mixtuer from the pan and add to small bowl.  Whisk in the 1/4 cup flour until smooth and return to the pan.  Simmer the soup over medium heat for 20-30 minutes.  Reduce the heat to low and stir in the milk and fresh basil.  Serve immediately.

Tip:
I forgot to do this, as you can tell by my picture, but sprinkle some fresh basil on top of each serving for an extra pop of color (and flavor!)

XOXO Megan