4 tablespoons butter 2 ½ cups vegetable broth
2 medium yellow onions 8 medium tomatoes
1 small carrot 1 tablespoons chopped fresh basil
2 medium potatoes 2 cups low fat milk
(or unsweetened original almond milk)
Peel and chop onion and carrot. Saute in butter 5 minutes (do not brown).
Meanwhile peel and chop potatoes. Add to onions and cook and stir 2 minutes.
Add vegetable broth and simmer gently.
Remove core from tomatoes. Place tomatoes in food processor and process until well chopped. Add tomatoes to soup.
Simmer 1 hour over low to medium heat.
Add basil. Season lightly with salt and pepper to taste. Slowly whisk in milk.
Heat gently for 5 minutes.
*Recipe by Judy Radant
