Basil Tomato Soup
Serves 3 or 4. Recipe is by Corinne Cook.
2 tbls. butter or margarine
½ onion, chopped
1 or 2 carrots, peeled and shredded
1 (14.5-oz.) can peeled whole tomatoes, coarsely chopped
1 (10-oz.) can Ro-Tel Original diced tomatoes and green chilies. (Add a little less if you want it less spicy.)
1/4 to ½ cup chopped fresh basil (lightly packed)
½ tsp. sugar
1 cup vegetable broth
2 tbls. Italian bread crumbs
Sour cream, optional
1. In large saucepan, sauté onion and carrots in butter or margarine until onions are soft.
2. Add whole tomatoes, Ro-Tel tomatoes, basil, sugar and chicken broth. Simmer, uncovered, about 5 minutes.
3. Place tomato mixture in small batches in blender or processor and process until lightly pureed.
4. Return to saucepan and stir in the bread crumbs. Serve warm. If desired, a bowl of sour cream may be passed at the table for those who would like a spoonful on top of their soup.
