Quick Tomato Soup
Here's a quick tomato soup to calm you as the holidays close in. In 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.Oh, you can actually make this any time of the year…
Servings: 6 1½-cup servings
Ingredients
- 1 Tbsp extra-virgin olive oil
- 3 cloves garlic, minced (about 1 tablespoon) Or more!
- 1 tsp dried herbs such as thyme, oregano, rosemary, or basil.
- ¼ tsp crushed red pepper (optional)
- 2 28-oz cans crushed tomatoes
- 1 cup water
- 2 tsp sugar
- 2 cups non-fat, or low-fat milk
- 1 cup orzo or rice pre-cooked (optional)
Instructions
- Heat oil in a large saucepan or dutch oven 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
- If desired, after the soup is cooked, add orzo or rice, to make a more robust soup.
