Meatless

Tomato Basil Soup

Ingredients

  • 3 medium carrots, peeled and finely chopped
  • 1 large onion, finely chopped
  • 1/4 c. butter
  • 49-oz. chicken broth or stock (Kitchen Basics)
  • 29 oz. can tomato puree
  • 5 t. dried basil or 5 Tbls. fresh basil, chopped
  • 1-1/2 t. sugar
  • 1/2 t. salt
  • 1/4 t. - 1/2 t. white pepper
  • 12 oz. can evaporated milk (low-fat is fine)
  • fresh Parmesan cheese, garnish

Instructions

Chop carrots and onions in a food processor. Melt butter in large soup kettle, and cook carrots and onion over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly.

In a food processor (or blender) place 1/2 cup of the chicken broth and the cooled vegetables; cover and process until blended.

Return to soup kettle and stir in 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).

Garnish with freshly grated Parmesan cheese.

NOTE: Serves 6-8