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Tomato-Basil Soup

Portions:4 servings
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Equipment

Ingredients

  • 2 tablespoons olive or vegetable oil
  • 2 medium carrots finely chopped (1⁄2 cup)
  • 1 small onion finely chopped (1⁄2 cup)
  • 1 clove garlic finely chopped
  • 6 large ripe tomatoes peeled, seeded and chopped (6 cups)
  • 1 can 8 oz tomato sauce
  • ¼ cup thinly sliced fresh or 2 teaspoons dried basil leaves
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • Dash pepper

Instructions

  • In 3-quart saucepan, heat oil over medium heat.
  • Add carrots, onion and garlic; cook about 10 minutes, stirring occasionally, until tender but not browned.
  • Stir in tomatoes.
  • Cook uncovered about 10 minutes, stirring occasionally, until thoroughly heated.
  • Stir in remaining ingredients.
  • Cook uncovered about 10 minutes, stirring occasionally, until hot.

Notes / Tips / Wine Advice:

Three cans (14.5 oz each) diced tomatoes, undrained, can be substituted for the fresh tomatoes. Omit salt; increase sugar to 1 teaspoon.

Nutritional Information

Calories: 170 kcal
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Course Soup
Diets Low Fat / Vegetarian