Creamy Tomato Soup recipe

1/4 c. Original Silk for Coffee
1 c. Silk Original
1 ts. fresh thyme OR
1/2 ts. dried thyme
1/4 ts. chopped fresh basil OR
1 bay leaf
1 c. vegetable broth
1 can whole tomatoes, undrained (28 oz.)
1-2 cloves garlic, chopped
1 ts. salt
1/2 medium onion, diced
1 Tb. olive oil

Heat olive oil over medium-low heat in a 4-quart stockpot.
Add the onions and sauté for 3-4 minutes.
Add the garlic and sauté an additional 3 minutes.
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.
Remove the bay leaf; add Silk, Silk for Coffee and a few grinds of fresh pepper.
Purée soup in 2 batches in a blender until smooth and creamy. (Use caution when blending hot soup.)
Adjust salt and pepper to taste.
Return soup to pot, heat gently and serve.
Makes 4 servings.