TOMATO BASIL SOUP
- 1 28 oz can diced or crushed tomatoes
- 1 1/2 cups chicken broth
- 1/2 cup onion, chopped
- 1/4 cup carrot, finely diced
- 1/4 cup fresh basil, finely chopped
- 2 tbsp all purpose flour
- 2 tbsp unsalted butter
- 1/2 tsp salt
- 1 tsp vanilla extract
- Fresh basil leaves, for garnish
In a 2 quart saucepan, melt the butter and sauté the onions and carrots until the onions are translucent.
Add flour, and stir to blend. Gradually add chicken stock, stirring constantly. Add tomatoes, breaking up any large pieces.
Simmer 30 minutes. Add vanilla and basil and simmer until heated through.
Garnish with fresh basil leaves.