The Best Ever Tomato Soup

Creamy, rich and bursting with brightness, this soup is the ultimate sidekick to a grilled cheese sandwich.

Prep: 20 min. • Cook: 30 min. Makes: 16 servings (4 qt.)

3 Tbsp. olive oil

3 Tbsp. butter 1/4 to 1/2 tsp. crushed red pepper flakes

3 large carrots, peeled

and chopped

1 large onion, chopped 2 garlic cloves, minced 2 tsp. dried basil 3 cans (28 oz. each) whole peeled tomatoes 1 container (32 oz.) chicken stock

2 Tbsp. tomato paste

3 tsp. sugar

1 tsp. salt

1/2 tsp. pepper

1 cup heavy whipping cream, optional

Fresh basil leaves, thinly sliced, optional

1. In large stockpot or Dutch oven , heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook and stir until softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; bring to a boil. Reduce heat; simmer until flavors have blended, 20-25 minutes.

2. Remove from heat. Using a blender, puree soup in batches until smooth. If desired, return to heat and slowly stir in cream; cook until heated through but not boiling. If desired, top with fresh basil.

1 cup: 104 cal., 5g fat (2g sat. fat), 6mg chol., 572mg sod., 15g carb.

(10g sugars, 2g fiber), 3g pro.

Diabetic exchanges: 1 starch, 1 fat.