4 medium Carrots, finely chopped
1 large Onion, finely chopped
¼ cup butter, cubed
1 can reduced-sodium chicken broth or 6 cups vegetable broth, divided (49 ounces)
1 can Tomato Puree (29 ounces)
5 tsp. Dried Basil
1 tsp. Sugar
½ tsp. Salt
½ tsp. White Pepper
1 can fat-free evaporated Milk (12 ounces)
In a Dutch Oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly. In a blender, place ½ broth and cooled vegetables; cover and process until blended. Return to the Dutch Oven. Stir in the tomato puree, basil, sugar, salt, pepper, and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered, for 30 mintues. Reduce heat to low. Gradually stir in evaporated milk; heat through but do not boil.