28 oz cans fire-roasted tomatoes with juice
2 tablespoons olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
3 garlic cloves, minced
2 cups low sodium vegetable broth
1/2 cup whole milk
salt and pepper
2 tablespoons thinly sliced basil leaves, for garnish
Add oil to large stockpot and heat to medium. Add onion, carrots, and celery. Cook for about 10 minutes. Stir often. Add minced garlic. Cook for 30 seconds and until fragrant.
Add canned tomatoes and broth. Bring soup to a boil, then reduce heat to medium-low. Cover pot and cook for 30 minutes. Stir occasionally to break up the tomatoes.
Remove the soup from heat. Blend in a blender or with an immersion blender until smooth.
Place soup back in a stockpot over medium heat. Add milk, stir until mixed thoroughly. Heat soup until warm. Add salt and pepper to adjust seasoning.
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