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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
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.
2. 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.
3. 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).
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