This time of year it seems the weather cannot make up its mind. It teases with warm days only to dash our hopes with cold wind and rain the next day. Today, is a soup kind of day so you know that its chilly and wet outside my door. Here is a very simple soup that comes together with items found in most pantries. Add some crusty bread or grilled cheese sandwiches and it won’t matter what the weather is. Inside it’s sure to be warm and toasty.
Tomato Basil Soup
- 4 medium carrots, finely chopped
- 1 large onion, finely chopped
- 1/4 cup butter, cubed
- 1 can (49 ounces) reduced-sodium chicken broth or 6 cups of vegetable broth, divided
- 1 can (29 ounce) crushed tomatoes
- 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
- 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 to low. Gradually stir in evaporated milk; heat through (do not boil). Yield: 6 servings (2 1/4 quarts)
I’ve learned that you can tell a lot about a person by the way he/she handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights.Maya Angelou