This super-easy soup is all about tomato flavor. Some canned tomatoes are saltier than others, so start by adding 1/2 teaspoon salt, then taste the soup and see whether you think it needs more.
Make Ahead: The soup can be refrigerated in an airtight container for up to 5 days.
- 28 ounces canned crushed tomatoes, preferably no-salt-added, plus their juices
- 2 tablespoons roasted garlic (see NOTE)
- 15 to 20 large basil leaves, torn
- 1 1/2 cups low-fat milk (may use whole milk)
- 1/2 teaspoon salt
- Freshly ground black pepper
Combine the tomatoes, garlic, basil and milk in a soup pot or Dutch oven; mix well. Place over medium-high heat and bring just to a boil, then immediately reduce the heat to low and cook for 10 minutes, stirring once or twice. Turn off the heat and let the soup cool for a few minutes.
Use an immersion (stick) blender to puree the soup until smooth. (Alternatively, puree the soup in batches in a blender, removing the center knob from the lid and placing a dish towel over the opening to protect against escaping steam.
Return the soup to the pot or Dutch oven; heat gently over medium-low heat, stirring occasionally, until it is heated through. Season with the 1/2 teaspoon salt and pepper to taste. Serve hot, or cool completely before storing.
NOTE: To roast garlic, cut off the top of 1 head to just expose the cloves. Drizzle lightly with olive oil and wrap tightly in aluminum foil. Roast in a 400-degree oven for 45 minutes or until softened. When cool enough to handle, unwrap and squeeze the cloves to yield 2 tablespoons.
Adapted from "Get Cooking," by Mollie Katzen (HarperStudio, 2009).
Tested by Bonnie S. Benwick.
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