Fastest Tomato Soup
You'll have this done in 5 minutes and wonder why you never thought of this yourself!
1 T. olive oil
2 cans stewed tomatoes
1/3 c. lite coconut milk
2-4 cloves garlic, minced or pressed
Basil to taste
Heat olive oil over medium heat in a saucepan. Cook garlic until fragrant, but try not to let it brown. Add tomatoes and juices from the cans, and let it simmer for a few moments. Throw it all in the blender and blend. Return to pan and stir in coconut milk. Cook until heated through.
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