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Pro-tip: Use a food processor or immersion blender to break down tomatoes and create a smoother soup consistency. Texture can make a big difference in any recipe. My preference is an immersion blender, because clean-up is SO MUCH easier!!

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Ingredients

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

Directions

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

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Pro-tip: If storing soup in the refrigerator, use within 3-4 days for best quality. Soup will hold in the freezer for up to 6 months.
​I am of the opinion that soup tastes better after it has hung out in the fridge for at least 1 full day, but you can decide for yourself!!

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