Recipe from www.whymilk.com

Ingredients:

• 1-16oz can of stewed tomatoes, drained and chopped
• 1 medium onion, chopped
• 1 TBSP Bertolli olive oil
• 2 garlic cloves, crushed
• 1 pinch ground red pepper
• 1 TBSP chopped fresh basil or 1 tsp dried basil
• 2 cups Laura Lynn Skim Milk
• Salt, Freshly ground black pepper

Directions:

In a medium saucepan cook onion in olive oil over medium heat until golden brown, stir frequently. Add garlic and cook 1 more minute. Add tomatoes and cook uncovered over medium heat for 10 minutes. Spoon ¾ of mixture into food processor or blender and puree until smooth. Return to saucepan and add red pepper, basil and milk to soup. Heat until hot but DO NOT boil. Season to taste. Makes 4 cups/2 servings.