1/2 tablespoon olive oil
3 cloves of garlic, minced
2 (14.5 ounces) cans of diced tomatoes
1 cup vegetable broth
1 cup 1% milk
- In a large saucepan, warm the oil over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Add the tomatoes and broth. Bring to a simmer and cook for 15 minutes or until the mixture begins to thicken. Reduce heat to a very slow simmer and add the milk. Do not allow to boil for this point. Keep at a light simmer for about 5 minutes.
- Carefully, blend the soup until smooth in a blender or food processor. Return to a clean sauce pan and serve warm.
Serves 6: 66 calories, 2 grams of fat, and 2 grams of fiber