Ingredients:
1 28oz. can peeled plum tomatoes
2 carrots -- roughly chopped
1/2 large onion -- roughly chopped
3/4 tsp. dry basil
1 tbs. oil
2 tsp. chicken base or 2 chicken bouillon cubes
2 c. water
3/4 C. cream or fat free half and half
3/4 tsp. salt
3/4 tsp. pepper
Directions:
Saute carrots and onions in oil for about 10 minutes. Add the basil, salt, pepper and tomatoes. Bring to a simmer. Add chicken base and water. Bring to a boil, cover and continue cooking for 45 minutes. Using a hand blender, puree soup while adding the cream. Reduce to a simmer.
No comments:
Post a Comment