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Tomato Basil Soup Recipe

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This recipe for Tomato Basil Soup is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 to 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 can (12 ounces) fat-free evaporated milk
Directions:
Directions:
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).
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
From Taste of Home but great with grilled cheese.

 

 

 

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