Hot tomato basil soup

Hot as in temperature, not as in overly spicy.  This creamy but low-fat soup has garlic for a bit of heat, but otherwise it's very mild.  You can dress it up with crushed red pepper flakes when it's served though ;-)

Tomato Basil Soup

Olive oil
Sweet onion, chopped
2 cloves of garlic, chopped
Carrot, chopped
1 can (28 oz) whole or crushed tomatoes with juice
2 c vegetable broth
1/2 t salt
1/2 t sugar
Black pepper to taste
2 T fresh basil, finely chopped
1 c fat-free buttermilk
Optional: crushed red pepper

In a large saucepan, cook the onion, garlic, and carrot in oil over medium low heat until everything is softened.  Add the tomatoes and their juice, broth, salt sugar, and black pepper.  Break up the tomatoes if using whole.  Bring to a boil and lower to a simmer and cook, covered, for about 20 minutes.  Use an immersion blender (or food processor) to puree the soup, leaving some chunky if you'd like.  Stir in the basil and buttermilk, and serve with red pepper if desired.  To reheat, do not boil.  It can also be served cold.