Tomato-Basil Soup

 

1

tablespoon olive or canola oil

2

medium carrots, finely chopped (1/2 cup)

1

small onion, finely chopped (1/2 cup)

1

clove garlic, finely chopped

6

large tomatoes, peeled, seeded and chopped (6 cups)*

1

can (8 oz) tomato sauce

1/4

cup thinly sliced fresh basil leaves or 2 teaspoons dried basil leaves

1/2

teaspoon sugar

1/4

teaspoon salt

Dash of pepper

• 1 In 3-quart saucepan, heat oil over medium heat. Cook carrots, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned.
• 2 Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until heated through.
• 3 Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.