Tomatoes, red, ripe, canned, whole, no corn syrrup and no salt added
4
cups
chicken broth (10.5 ounce can)
1
cup
Milk 2%
1
tablespoon
basil, dried
Steps
Sequence
Step
1
Saute onions and carrots until soft. Add tomatoes and chicken broth and simmer for 2 hours. Cool. Puree soup in blender. Add mixture back to pot and whisk in milk (half and half or heavy cream) and dried basil.