1 medium white or yellow onion, diced
1 T minced garlic
4 T olive oil
Two 14.5 oz cans diced tomatoes
One 46 oz. can or bottle of tomato juice
3-6 T sugar
2 T chicken broth, or 2 bouillon cubes
1.5 cups whole milk
1 T dried basil
1 bay leaf
Ground black pepper to taste
1. Heat oil in large pot or Dutch oven, on medium heat. Add diced onion and cook until translucent. Add garlic and diced tomatoes, stir to combine.
2. Add tomato juice and stir. To offset acidity of tomatoes, begin adding sugar 1 tablespoon at a time, until desired taste is achieved. Typically, I use 4 T of sugar but it depends on the acidity of your tomatoes.
3. Add chicken broth or bouillon to soup. Add bay leaf, dried basil, and ground black pepper to taste. Stir and bring to very low boil.
4. Remove from heat. Once soup is slightly cooled, stir in the whole milk. (Pro-tip: Cooling prevents milk proteins from curdling - not the end of the world, but it can happen if cold milk is added to hot liquid.)
**At this point, transfer soup to food processor or use immersion blender to reach desired consistency. This extra step can make a big difference for people with texture aversions, but is not absolutely necessary.**
Yield: 6-8 servings