Cream of Tomato Basil Soup

1 c carrots chopped
1 c onions chopped
1 tbs unsalted butter
2 cans low sodium crushed tomatoes
3 c fat free low sodium chicken broth
2 tbs basil (fresh or dried)
1 tbs oregano (fresh or dried)
1 tsp salt
1 tsp black pepper
1/4 c heavy cream
1/4 c flour

Saute carrots and onions in butter until soft. Add crushed tomatoes (may use fresh tomatoes instead of canned, or may use one large can instead of 2 smaller cans). Cook 2 minutes. Stir in flour and cook 1 minute. Add chicken broth (may sub vegatable broth), basil and oregano. Bring to a boil and simmer for 15 minutes. Season to taste with salt and pepper. Puree in blender or with a hand blender until smooth. Stir in heavy cream and heat through. Makes 6 servings.

Please note, the amount of cream added is to your taste. But note, the more cream added the less of a tomato flavor.

Number of Servings: 6

Recipe submitted by SparkPeople user LISAQPA.