Tomato Basil Soup

20 min · Serves 4

From USDA MyPlate Kitchen. USDA’s Collection of Nonfat Dry Milk Recipes USDA Food and Nutrition Service Food Distribution Service

What goes in

• 1onion
• 14.8 mlolive oil
• 2garlic cloves
• 1 canlow-sodium canned tomatoes
• 0.6 mlred pepper (optional)
• 4.9 mldried basil
• ⅔ cupnon-fat dry milk
• salt (optional)
• black pepper (optional)

How to cook it

1. Wash hands with soap and water.
2. In a medium saucepan, cook onion in oil over medium heat, stirring frequently until golden brown, about 4 minutes.
3. Add garlic and cook 1 minute longer. Add chopped tomatoes.
4. Cook uncovered over medium heat for 10 minutes.
5. Spoon 3/4 of mixture into food processor or blender container; puree until smooth. Return to saucepan.
6. Add red pepper, basil, and reconstituted milk to the soup.
7. Heat until hot, but do not boil.
8. Season to taste with salt and pepper (optional).
9. Serve immediately.

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