Prep: 15 minutes • Cook: 45 minutes • Serves: 6
4 tablespoons Schnucks unsalted butter or olive oil
3 large garlic cloves, chopped
2 large carrots, chopped
1 large onion, chopped
1 can (28 ounces) whole peeled tomatoes
1-3/4 cups chicken broth or 1 can (14 to 14.5 ounces) vegetable broth
2 teaspoons dried sweet basil
1/2 teaspoon ground black pepper
1 cup Schnucks whipping cream
1. In 4- to 5-quart saucepan, melt butter over medium heat. Add garlic, carrots and onion and cook, covered, 15 minutes or until vegetables are very soft and golden, stirring occasionally.
2. Into blender, add about half each tomatoes with their juice, broth, basil and vegetable mixture; cover with lid and purée until smooth. Transfer mixture to bowl. Repeat with remaining tomatoes and juice, broth, basil and vegetable mixture.
3. Pour mixture into same saucepan. Stir in pepper; heat to boiling over medium-high heat. Reduce heat to medium-low; simmer 20 minutes to blend flavors. Stir in cream; heat through. Makes about 6-3/4 cups. Soup can be prepared up to 2 days in advance.
Each serving: about 238 calories, 23 g total fat (14 g saturated), 75 mg cholesterol, 249 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g protein