Tomato & Carrot Soup

July 20, 2008

1 large onion, minced
8 baby carrots, diced
1 T olive oil
Sauté until tender

2 T flour
Stir in until blended

15 oz chicken or veg. broth
Gradually add

28 oz crushed or diced tomatoes
½ t sugar
1/8 t pepper
dash of salt
½ C nondairy creamer, refrigerated
¼ t vanilla
2 T minced fresh basil for garnish - optional
Add, bring to a boil, reduce to simmer for 30 min
blend until smooth.  Return to pot.  Add creamer and vanilla.  Heat through but don’t boil.

 

Another recipe brought to you from the kitchen at the Latigo Dude Ranch.

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