Chunky Tomato-Basil Soup
That favorite tomato soup you had at that cozy cafe? Easy--just blend tomatoes, a bit of light cream, onion, and plenty of fresh basil and you've got it.
Ingredient
- 2 tablespoons butter or margarine
- 1 medium onion, chopped (1/2 cup)
- 3 small carrots, shredded (1 cup)
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 cup half-and-half
- 1 jar (26 oz) Muir Glen™ chunky tomato pasta sauce
- 1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
- 1/4 cup chopped fresh basil leaves
Direction
- In 3-quart saucepan, heat butter over medium-high heat. Add onion and carrots; cook and stir 3 to 4 minutes or until softened. Add flour; cook and stir until moistened. Gradually add half-and-half, cooking and stirring about 2 minutes or until smooth.
- Stir in remaining ingredients. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture comes to a boil.
- If desired, top with additional chopped fresh basil leaves.
