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Cook'n with Betty Crocker 
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Tuscan Tomato Soup |
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Serves: 4 Print this Recipeprep: 30 min cook: 30 min 2 tablespoons butter or margarine 1 medium onion, fully chopped (1/2cup) 2 medium carrots, finely chopped (1/2 cup) 1 cup shredded cooked chicken 1/4 cup chopped fresh basil leaves 2 tablespoons sugar 1 teaspoon salt 10 large tomatoes, peeled and coarsely chopped (10 cups) 1 can (8 ounces) tomato sauce Sliced fresh basil leaves, if desired 1. Melt butter in Dutch oven over medium-high heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until carrot is tender. 2. Stir in chicken, 1/4 cup basil, the sugar, salt, tomatoes and tomato sauce. Heat boiling; reduce heat to low. Simmer uncovered 20 to 25 minutes, stirring occasionally, until flavors are blended. Serve topped with basil wing it! To save time in your busy schedule, use your food processor to chop the onion, carrots, basil and tomatoes. 1 SERVING: Calories 270 (Calories from Fat 90); Fat 10g (Saturated 2g); Cholesterol 30mg; Sodium 1080mg; Carbohydrate 37g (Dietary Fiber 7g); Protein 15g * % DAILY VALUE: Vitamin A 100%; Vitamin C 80%; Calcium 6%; Iron 18% * DIET EXCHANGES: 7 Vegetable, 2 Fat * CARBOHYDRATE CHOICES: 2 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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