Fall has arrived, and even the weather noticed and brought us a chill this morning. Cooler weather sparks thoughts of simmering soups and warm bread. Here’s one recipe that is delicious and quite easy to make. Pair it with a grilled cheese sandwich for a cozy lunch or lite supper.
Tomato Basil Soup Recipe
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 of vegetable broth, divided
1 can (29 ounce) crushed tomatoes
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 heat and cool slightly.
In a blender, place 1/2 the broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the crushed tomatoes, basil, sugar, salt, pepper, and remaining broth.
Bring to boil. Reduce heat; simmer, uncovered, for thirty minutes. Reduce to low. Gradually stir in evaporated milk; heat through (do not boil). Yield: 6 servings (2 1/4 quarts)