Yield: 4 servings
|\N \N||From: Gaye Levy|
|1 \N||Onion; medium, chopped|
|1 \N||Carrot; large, chopped|
|4 cups||Chicken broth; reg strength|
|1 can||Tomato puree; 15 oz.|
|3 tablespoons||Basil leaves; dried|
|½ teaspoon||White pepper|
|2 teaspoons||Vegetable oil; optional|
Spray the bottom of a 3 to 4 quart pan with PAM, or optionally, coat with oil. Add the onion and carrot and cook, stirring occasionally, until both the onion and the carrot are sweet tasting and tender when pierced. This will take about 30 minutes. Stir broth, tomato puree, basil sugar and pepper into pan. Bring to a boil on high heat.
Cover and simmer to blend flavors, about 15 minutes. With a slotted spoon, scoop vegetables and a little of the broth into a food processor or blender. Whirl until smoothly pureed. Pour vegetable mixture back into the pan; heat until steaming. Ladle into bowls and enjoy. Notes from Gaye: This recipe is adapted from Sunset Magazine, circa 1987. What could be more filling (and warming) this time of year than a large bowl of soup and some fresh bread? For the bread, try the Italian Bread which is as lo-cal as bread can go...and go easy on the butter or margarine.