Ingredients
- 1 cup low sodium chicken broth ( or vegetable broth if you prefer)
- 1 14 oz. can tomato puree
- 1 cup skim milk
- 4-5 leaves fresh basil
- 3 tsp. olive oil
- 1 stalk celery
- ½ cup onions
- 1 Tbsp. cornstarch
- 1-2 cloves garlic, crushed.
- pepper to taste
Instructions
- Rough chop onions and celery, transfer them to a food processor or chopper and puree until fine.
- Heat olive oil in a large pan over medium heat.
- Add onion and celery mix to pan and saute until they begin to become translucent.
- Reduce heat to low and stir in garlic, pepper, chicken stock, and tomato puree, and cornstarch-simmer on low for 5 minutes.
- Whisk in tomato puree and milk, top with basil leaves, simmer for an additional 10 minutes.
- Serve topped with a dollop of Greek yogurt or a fresh chopped basil.
- This makes approximately 4 -1/2 cup servings
Source : youbrewmytea.com
