The Best Ever Tomato Soup

Creamy, rich and bursting with brightness, this soup is the ultimate sidekick to a grilled cheese sandwich.

—Josh Rink, Milwaukee, WI

Prep: 20 minutes, • Cook: 30 minutes • Makes: 16 servings

• 3 Tbsp. olive oil
• 3 Tbsp. butter
• ¼ to ½ tsp. crushed red pepper flakes
• 3 large carrots, peeled and chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tsp. dried basil
• 3 cans (28 oz. each) whole peeled tomatoes
• 1 container (32 oz.) chicken stock
• 2 Tbsp. tomato paste
• 3 tsp. sugar
• 1 tsp. salt
• ½ tsp. pepper
• 1 cup heavy whipping cream, optional
• Fresh basil leaves, thinly sliced, optional

1. 1. In a 6-qt. stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add the carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.
2. 2. Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in the heavy cream, stirring continuously to incorporate; return pan to stove to heat through. If desired, top with fresh basil.

1 cup: 104 cal., 5g fat (2g sat. fat), 6mg chol., 572mg sod., 15g carb. (10g sugars, 2g fiber), 3g pro. Diabetic exchanges: 1 starch, 1 fat.