Tomato-Basil Soup
Equipment
- Saucepan 3-quart
Ingrediënten
- 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
Instructies
- 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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