When the weather outside is frightful like it is at our house today , soup is a good way to get warm from the inside. As of late, it has arrived on our table a couple of times. One of our favorites is this Creamy Tomato Basil Soup. I tweaked a bit and added a couple of spoons of pesto and it was delicious. For my friends who are part of WW, it has a delicious 3 Smart Points per 1½ cups serving.
Creamy Tomato Basil Soup
- 1 large onion, finely chopped
- 4 carrots, peeled and finely chopped
- 6 cups chicken broth, vegetable broth, or water, divided
- 1 28-ounce crushed tomatoes, fire-roasted if you can find them
- 2 tablespoons pesto or 5 teaspoons dried basil
- 1½ teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 12-ounce can 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 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 heat to low. Gradually stir in evaporated milk; heat through (do not boil). Yield: 6 1½ cups servings
Louis P. De Gouy
Good soup is one of the prime ingredients of good living.