
Theresa's Double Tomato Soup
1 T butter
1 C chopped onion (1 medium)
¾ C shredded carrot
1 T CSD Garlic
1 T minced shallots
1 tsp sugar
¼ tsp freshly ground black pepper
½ tsp salt
10 large basil leaves, divided
3 drained CSD Halves
2 (14.5 oz.) cans organic diced tomatoes, undrained
1 (14 oz.) can fat-free, less-sodium chicken broth
Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, CSD Garlic, & shallots to pan, cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt & 4 basil leaves & cook 5 minutes. Add CSD Halves, diced tomatoes & broth, bring to a boil. Reduce heat, & simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid & place a clean towel over opening in lid. Blend until smooth . Pour into a large bow. Repeat with remaining soup. Garnish each serving with 1 basil leaf.
