VELVETY TOMATO SOUP


26-oz. tomatoes, chopped
1 Tbsp. olive oil
½ onion, chopped
2 garlic cloves, chopped
1 tsp. Italian seasoning or oregano
1-1/2 cups vegetable broth
½ cup soy milk
Pesto for serving


Heat oil in saucepan. Add onion and garlic. Cook until softened, about 2-3 minutes. Add tomatoes, seasoning, and vegetable broth.

Bring to a boil; then reduce heat to low and cook, covered, for 10 minutes. Transfer soup to a blender and puree soup until smooth.

Return to saucepan and stir in milk. Cook until heated through.

Serve in bowls, topped with a spoonful of pesto swirled in.