Ingredients
4 medium carrot, finely chopped1 large onion, finely chopped1/4 cup butter, cubed1 can (49 ounces) reduced-sodium chicken broth or 6 cups vegetable broth, divided1 can (29 ounces) tomato puree5 teaspoons dried basil1-1/2 teaspoons sugar1/2 teaspoon salt1/2 teaspoon white pepper1 can (12 ounces) fat-free evaporated milk
Preparation
In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly.
In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth.
Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).
