Tomato-Basil Soup

Name: Tomato-Basil Soup
Prep time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 2 tablespoons olive or vegetable 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

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Prep 30 min
Total 60 min
Ingredients 10
Servings 4

Fully ripe, juicy tomatoes provide the best flavor in this soup. If your tomatoes aren’t completely ripe, you may need to increase the salt and sugar just a bit.

By Pillsbury Kitchens

Updated June 9, 2010

Ingredients

2 tablespoons olive or vegetable 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

Steps

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.