Tomato Basil Soup

10 ingredients
3 steps

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. 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. 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. 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).

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