Tomato Basil Soup

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. Yield 6 servings (2 ¼ quarts)

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