FAUX-FRESH TOMATO SOUP

      Title: FAUX-FRESH TOMATO SOUP
  Categories: Soups, Low-cal
       Yield: 4 Servings
  
            From: Gaye Levy
       1    Onion; medium, chopped
       1    Carrot; large, chopped
       4 c  Chicken broth; reg strength
       1 cn Tomato puree; 15 oz.
       3 tb Basil leaves; dried
     3/4 ts Sugar
     1/2 ts White pepper
       2 ts Vegetable oil; optional
  
   Spray the bottom of a 3 to 4 quart pan with PAM, or optionally, coat
   with oil. Add the onion and carrot and cook, stirring occasionally,
   until both the onion and the carrot are sweet tasting and tender when
   pierced. This will take about 30 minutes.  Stir broth, tomato
   puree, basil sugar and pepper into pan. Bring to a boil on high heat.
   Cover and simmer to blend flavors, about 15 minutes.  With a
   slotted spoon, scoop vegetables and a little of the broth into a food
   processor or blender. Whirl until smoothly pureed. Pour vegetable
   mixture back into the pan; heat until steaming. Ladle into bowls and
   enjoy.   Notes from Gaye: This recipe is adapted from Sunset
   Magazine, circa 1987. What could be more filling (and warming) this
   time of year than a large bowl of soup and some fresh bread? For the
   bread, try the Italian Bread which is as lo-cal as bread can go...and
   go easy on the butter or margarine.
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