After just one taste of this slightly sweet tomato and herb soup, my family never went back to canned soup again! I adapted this recipe from one I seen in an old cookbook. —Chris Baker of South Lake Tahoe, California
- 4 medium carrot, 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
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 can (12 ounces) fat-free evaporated milk
- 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).
Originally published as Tomato Basil Soup in Light & Tasty October/November 2004, p39
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