Velvety Smooth Tomato Basil Soup

Ingredients:

28 oz can of whole tomatoes, chopped, along with all the tomato juice from the can
28 oz can of crushed tomatoes
1/3 cup fresh basil leaves, finely chopped
1 cup Non Fat Milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 tbsp Splenda, sugar substitute
1/2 cup - Fage - Greek-style Non Fat Yogurt
Fresh Basil leaves, whole as garnish

Directions:

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth (I used an immersion blender - great time saver) . Return pureed mixture to pan; stir in basil leaves, milk, salt, and pepper, sugar and yogurt stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired.

Refrigerate left over amount in airtight container for up to a week.

Servings - Makes 8 servings
Per serving = 1bowl = POINTS® value 1*
78.8calories/0gfat/4.7gfiber