Tomato Soup

Ingredients

• 1 tbsp (15 ml) Sealtest butter
• 1 large leek (2 cups/500 ml), sliced
• 4 cups (1L) tomatoes, cut into chunks
• 5 carrots (1.5 cups/375 ml), sliced
• 2 garlic cloves, minced
• 10 oz (284 ml) canned beef broth
• 7 oz (213 ml) canned tomato sauce
• 1 tsp (5 ml) sugar
• 2 cups (500 ml) milk
• 3 tbsp (45 ml) fresh basil or 2 tsp (10 ml) dried basil leaves

Preparation

1. In saucepan, melt butter; add vegetables and garlic, and sauté until soft, about 3 minutes. Season with salt and pepper to taste. Add beef broth, tomato sauce and sugar. Cover and cook 15 minutes.
2. Add milk and basil; reheat. Place into food processor or blender; purée until smooth.