Tomato Soup

By michaelmeiner

Ingredients

• 2 Tablespoons butter
• 1 cup chopped onion
• 1 cup chopped carrots
• 1/3 cup chopped celery
• 1 1/2 cups vegetable broth
• 1/4 teaspoon pepper
• 28 ounces diced tomatoes -- undrained
• 2 cups alphabet pasta -- (about 1 cup uncooked) divided
• 1 cup 2% low-fat milk

Details

Servings 6

Preparation

Step 1

Melt butter in saucepan over medium-high heat. Add onion, carrot, and celery; saute 4 minutes or until tender. Add broth, pepper and tomatoes and bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup pasta. Remove from heat; let stand 5 minutes.

Process in food processor or use an immersion blender. Stir in remaining past and milk. Cook over medium-high heat for 2 minutes until thoroughly heated (do not boil).