|Photo: Howard L. Puckett; |
Styling: Lydia Degaris-Pursell
I'm trying to redeem myself from the glutonous display of one week ago. (How am I doing so far?) Last night I wasn't sure what I would cook today, but the weather has made the decision for me. I am looking out of my kitchen window at 4 inches of snow. On the plains of Kansas this probably isn't a big deal, but when you're surrounded by steep hills....
Anyhow, this recipe takes advantage of what I have in the pantry. And, as an added bonus, it is healthy and comforting on a snowy winter day. (I am SO over Winter and ready for Spring).
Theresa Larsen, Redlands, CA was a Cooking Light finalist in the category "Side Dishes and Side Salads" and stated -- "I omitted the heavy cream that is usually found in tomato soups in order to make this recipe lighter. I don't miss it because pureeing creates a nice, creamy texture." Her recipe was published in the March 2007 issue of Cooking Light magazine.
- 1 tablespoon butter
- 1 cup chopped onion (1 medium)
- 3/4 cup shredded carrot
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 10 large basil leaves, divided
- 3 drained sun-dried tomato halves, packed in oil with herbs (such as California Sun Dry brand)
- 2 (14.5-ounce) cans organic diced tomatoes, undrained
- 1 (14-ounce) can fat-free, less-sodium chicken broth