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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
Author: Gretchen McKay, Pittsburgh Post-Gazette, from "The SImple Art of Eating Well" by Jessie Price and the EatingWell Test Kitchen

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.