Tomato Soup Recipe

I promised a friend I'd post the recipe for the soup I made last week. I made it again today- Yum! (Yes, those are Christmas muffin papers. I'm all sad since I packed up Halloween stuff last night. Gotta move on to the next-ish holiday.)

Tomato Soup

1 32oz carton of lower sodium chicken broth
1 10.75oz can of Hunt's tomato puree
1 14.5oz can of diced tomato (I use either plain or fire-roasted with garlic)
1/2 cup half n half or whole milk
1 small onion, diced
1 Tb. olive oil
salt, pepper and dried basil to taste
garlic powder (if the diced tomato is plain)

Saute onion in olive oil over medium heat until translucent. Add the rest of the ingredients and simmer for 15 minutes to allow the flavors to meld. (Sometimes I use the hand blender to puree the soup while it is simmering.) Make a box of Jiffy Corn Muffins while the soup is simmering. They make an excellent soup companion! :)