Spray a large saucepan w/ olive oil cokking spray. Saute the onion and garlic in the saucepan until the vegetables are tender. Add the tomatoes & stock. Bring to a boil. Remove from heat. Pour into a blender ( may need to be done in sections). Process until the mixture is pureed. Stir in the vinegar, milk, basil, salt & pepper. Laddle into soup bowls.
I actually just put the soup into containers & froze for later use
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (21%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1mg||0 %|
|Sodium 254.5mg||9 %|
|Potassium 123.7mg||3 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 3.1g|
|Protein 2.5g||4 %|
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Calories per serving: 29
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