Ingredients
2 cups whole or 2% milk
2 cans diced tomatoes, drained (14 ounces each)
2 rounded tablespoons tomato paste
1 medium yellow onion, chopped
Salt and freshly ground pepper, to taste
1 teaspoon sugar
3 tablespoons all purpose flour
2 tablespoons butter, cut into pieces
1/2 stalk celery, coarsely chopped
2 sandwich size English muffins, split
1 clove garlic, cracked with a heavy pan
Extra virgin olive oil (EVOO), for drizzling
1/2 cup grated Parmigiano Reggiano or Romano cheese
Dried Italian seasoning blend, any brand
1/2 cup fresh basil leaves, torn or shredded
Directions
Heat milk to a simmer over medium heat in a medium pot. Put tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter and celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. Make your mug toppers: toast English muffins. Rub with cracked garlic and drizzle with EVOO. Top muffins with cheese and a pinch of dried Italian seasoning, then melt and brown cheese under broiler or in a toaster oven. Stir fresh basil into soup and add seasonings to taste. Pour soup into mugs and cap mugs with your garlic muffin mug toppers.
This is a great recipe for kids and the whole family from Yum-o! It's good AND good for you. For more information about Yum-o! go to the Yum-o! website.
