Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 28 oz crushed tomatoes
• 2 cups low-sodium vegetable stock
• 1 tsp sugar, optional after tasting
• 1 cup pasteurized camel milk
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves

Method

1. Heat oil in a 3-quart saucepan over medium heat. Cook onion with salt 7 minutes until soft; stir in garlic for 30 seconds.
2. Add tomatoes, stock and sugar. Simmer uncovered 20 minutes, stirring occasionally.
3. Remove from heat. Purée with an immersion blender, keeping its head submerged. For a countertop blender, cool slightly and work in small vented batches.
4. Return soup to the pan and slowly stir in milk off direct heat. Warm on low until evenly hot, without a rolling boil.
5. Taste for salt, add pepper and finish with torn basil. Serve with toast.