ShareThisIn a holiday rush? This tasty tomato soup is made, in a flash, with ingredients most of us keep stocked in our pantries. Serve with a tossed green salad and toasted Swiss-cheese sandwiches. Dunking optional.
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried herbs, such as thyme, oregano, rosemary or basil
1/4 teaspoon crushed red pepper (optional)
2 (28-ounce) cans crushed tomatoes
1 cup water
2 teaspoons sugar
2 cups nonfat or low-fat milk
Heat oil in large saucepan over medium heat. Add garlic, herbs and crushed red pepper (if using); cook, stirring, until fragrant, about 30 seconds. Add tomatoes, water and sugar. Bring to boil; reduce heat and simmer for 10 minutes. Stir in milk, heat through, about 1 minute.
Makes 6 1-1/2-cup servings.
-- "The Simple Art of Eating Well" by Jessie Price and the EatingWell Test Kitchen"
(Email Gretchen McKay at gmckay(at)post-gazette.com.)
(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
Must credit Pittsburgh Post-Gazette
