Tomato Basil Soup

This great soup is adapted from my popular Tomato Basil Bisque which uses lots of cream and butter. This lightened version is satisfying and totally comforting (and easier on the figure just ahead of bathing suit season).

Ingredients:

• 2 Tbsp. vegetable oil
• 6 celery ribs, diced
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 3 cans (14-1/2 ounces each) diced tomatoes, with their juices
• 1 Tbsp. tomato paste
• 1 cup coarsely chopped, loosely packed basil leaves
• 2 tsp. granulated sugar
• 2 tsp. salt
• ½ tsp. pepper
• 2/3 cup reduced-fat milk

Directions:

1. Add the oil to a large saucepan over medium-high heat and sauté the celery, onion and red pepper for 5-6 minutes or until tender, stirring occasionally. Add the tomatoes and the tomato paste and bring to a boil. Reduce heat to low, cover and simmer for 40 minutes, stirring occasionally.
2. Remove from the heat. Stir in the basil, sugar, salt, pepper and milk. Cool for about 5 minutes.
3. Transfer half of the soup to a blender. Process for about 2 minutes, until smooth. Return to the pan and process the rest of the soup. Serve right away by reheating for 2 minutes over medium-high heat or store in the refrigerator in air-tight containers until ready to use. Can be made up to 3 days ahead of serving.

Yield: 6 servings.