Cream of Tomato and Basil Soup

Cream of Tomato and Basil Soup

Ingredients:

2 28oz canned whole tomatoes

1 onion chopped

1 cup skim milk

½ cup low fat sour cream

3 tablespoons fat free cream cheese

¼ cup low fat coconut milk

10-12 whole fresh basil leaves chopped

Dash of black pepper, onion powder, garlic powder

Strain both cans of tomatoes and reserve the liquid juices.  Preheat oven to 450 degrees. Lay tomatoes on a sprayed cookie sheet and roast for 10 minutes add onions to the cookie sheet and roast another 15 minutes or until tomatoes and onions begin to turn brown.  Remove tomatoes and onions and let cool.  Once cooled add ½ of the tomato mixture and half of the tomato juice reserves in a food processor (blender). Repeat with second batch.  Once blended place in a pot and bring to a boil, reduce heat and add the remaining ingredients reserving one tablespoon of the basil.  Blend all together until cream cheese has melted.  Season to taste. Garnish with remaining basil