3 medium carrots, peeled and finely chopped
1 large onion, finely chopped
1/4 c. butter
49-oz. chicken stock (Kitchen Basics)
29 oz. can tomato puree
5 t. dried basil or 5 Tbls. fresh basil, chopped
1 t. dried oregano
1-1/2 t. sugar
1/2 t. salt
1/4 t. - 1/2 t. white pepper
12 oz. can evaporated milk (low-fat is fine)
fresh Parmesan cheese, garnish
Chop carrots and onions in a food processor. Melt butter in large soup kettle, and cook carrots and onion over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly.
In a food processor (or blender) place 1/2 cup of the chicken broth and the cooled vegetables; cover and process until blended.
Return to soup kettle and stir in puree, basil, sugar, salt, pepper and remaining broth. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).
Garnish with freshly grated Parmesan cheese.