Rich 'n' Savory Tomato Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âThis has to be the best tomato soup recipe ever, writes Cindy Reynolds of Decatur, Illinois. I serve it, or variations of it, at least once a week due to popular demand. Itâs often the âfirst courseâ for company.â Ingredients:
1 large onion, chopped |
8 fresh baby carrots, sliced |
1 tablespoon olive oil |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (28 ounces) diced tomatoes, undrained |
1/2 teaspoon sugar |
1/8 teaspoon pepper |
dash salt |
1/2 cup refrigerated nondairy creamer |
1/4 teaspoon vanilla extract |
2 tablespoons minced fresh basil |
Directions:
1. In a large saucepan, saute onion and carrots in oil until tender.
2. Stir in flour until blended; gradually add broth. Stir in the tomatoes, sugar, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly.
3. Transfer to a blender. Cover and process until smooth. Return to the pan; stir in creamer and vanilla. Heat through (do not boil). Garnish with basil. Yield: 4 servings.
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