CREAMY TOMATO BASIL SOUP

This recipe was shared by my Team Lead, Cathy Silva.  She prepared a batch for "Souper" Friday at work. I tasted it and fell in love with its creamy tomato goodness.  Can't wait to make it.  Definitely going to pair it with grilled cheese sandwiches.

CREAMY TOMATO BASIL SOUP

• 3 large onions, peeled and chopped
• 2 lbs. carrots, peeled and chopped
• Garlic, 3-4 cloves, chopped
• 2 cans plum tomatoes
• 2 cartons vegetable stock
• 1 bunch fresh basil chopped, large stems removed
• Oregano, Parsley, Salt & pepper
• 2 Tbs. extra virgin olive oil (EVOO)
• ½ cup fat free half-n-half

DIRECTIONS:
In large pot, heat EVOO.
Sauté onions till translucent; about 5 minutes.
Add garlic and carrots, stir and sauté about 5 minutes.
Add tomatoes (I use the can lid to chop them up a bit)
Add vegetable stock and basil
Season to taste with parsley, oregano salt & pepper
Bring to near-boil, then simmer till carrots are tender (30-40 minutes)
Remove from heat and cool slightly.
Puree soup using immersion blender (or in batches using a blender)
Return to heat and add half-n-half. Stir until blended.

SERVE AND ENJOY!

Weight Watchers: 0 PP per serving

I like to put oyster crackers on mine in the bowl!