Tomato Basil Soup

Prep: 10 minutes Cook: 1 1/2 hours



  • 1 onion, chopped
  • 4-6 cloves garlic
  • 1 cup fresh basil
  • 2-28 ounce cans tomatoes, chopped (reserve as much juice as you can)
  • 1/2 cup water
  • 1 1/2 cups V-8 juice
  • several twists freshly ground pepper
  • 1 cup non-dairy milk


Place all ingredients, except non-dairy milk, in a large pot. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Puree in batches in a blender and return to pot. Add non-dairy milk and reheat. Do not boil. Serve at once.

Hint: This may be served as a first course, as a complete meal with a salad and some bread, or use as a topping for vegetables, potatoes or pasta.