Skinny “Creamy” Tomato Soup with Three-Cheese Breadsticks

Heat 1½ tablespoons olive oil in a large stock pot over medium-high heat. Add the garlic and onion and cook until softened, about 2 minutes. Add the celery, parsnips and fennel. Season with salt and pepper and add the bay leaf. Cook until veggies are softened, about 6-8 minutes.

Stir in the tomato paste and honey, then add the vegetable broth and chopped tomatoes. Bring the liquid to a boil, then simmer for about 5 minutes. Season to taste with salt and pepper.

Turn off the heat and stir in the milk. Using an immersion hand blender, purée the soup (or transfer soup to a food processor or blender to purée).

Meanwhile, prepare the breadsticks. Preheat the broiler in your oven. Arrange the strips of bread on a parchment-lined baking sheet so that no two strips are overlapping. Using a basting brush, brush olive oil over the top of each breadstick. Add some garlic powder and grated cheese to the top of each breadstick. Cook the breadsticks under the broiler until cheese becomes crisp and golden, about 4-6 minutes.

Serve soup with breadsticks on the side.