Creamy Tomato-Basil Soup

Ingredients:

• 2 teaspoons olive oil
• 1 medium onion, chopped
• 4 large ripe tomatoes, peeled and chopped
• 1 cup reduced-sodium vegetable broth
• 2 garlic cloves, minced
• pinch of red pepper flakes
• pinch of oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups 1% milk
• 1/4 cup tomato paste
• 2 tablespoons thinly sliced fresh basil

Directions:

1. Heat oil in large saucepan over medium-high heat.  Saute onion about 5 minutes.  Stir in tomatoes, broth, garlic, salt, and pepper flakes and bring to a boil.  Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes.  Let mixture cool for 5 minutes.
2. Puree in batches in a blender or food processor. Return soup to saucepan and whisk together milk and tomato paste in medium bowl, add to soup.  Stir in basil, cover over medium heat just until heated through. Do not boil. Serve warm.