Directions

• Step 1

  Heat olive oil over medium-low heat in a 4-quart stockpot.

• Step 2

  Add the onion and saute for 3-4 minutes.

• Step 3

  Add the garlic and saute an additional 3 minutes.

• Step 4

  Add the salt, whole tomatoes with juice, vegetable broth, bay leaf, basil and thyme. Bring to a simmer and cook for 15 minutes, stirring occasionally to crush the tomatoes.

• Step 5

  Remove the bay leaf; add Silk, Silk Creamer and a few grinds of fresh pepper.

• Step 6

  Puree soup in 2 batches in a blender until smooth and creamy (use caution when blending hot soup).

• Step 7

  Adjust salt and pepper to taste.

• Step 8

  Return soup to pot, heat gently and serve.