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.