Tomato Basil Soup

By Roger829

Ingredients

• 4 medium carrots, finely chopped
• 1 large onion, finely chopped
• 1/4 cup butter, cubed
• 1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided
• 1 can (29 ounces) tomato puree
• 5 teaspoons dried basil
• 11/2 teaspoons 1-1/2 sugar
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1 can (12 ounces) fat-free evaporated milk

Preparation

Step 1

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 1/2 broth and the 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 minutes.
Reduce heat to low.
Gradually stir in evaporated milk; heat through (do not boil).
Yield: 6 servings (2-1/4 quarts).