Chunky Tomato Basil Soup

While I'm in rainy Washington, many of you are enjoying hot summer weather where you wouldn't dare think about eating soup at least for another 3 months.  Well, here is a simple recipe that is good for all seasons...Why? This Chunky Tomato Basil Soup can be served both as a soup for colder weather or a gazpacho (cold soup) for hot summer days!

Servings: 4
Serving Size: 1 1/2 cups- 300 calories

Ingredients:
2 tablespoons butter or margarine
1/2 cup chopped onion*
1 cup chopped peeled carrots*
2 tablespoons all-purpose flour
1 cup fat-free half and half
1 jar chunky Ragu garden vegetable pasta sauce
1 can diced tomatoes, undrained
1/4 cup chopped fresh basil leaves
Parmesan cheese for taste

*I like to chop the onion and carrots together in a food processor for finer and smoother pieces.

In a large saucepan, heat butter over medium heat.  Add onion and carrots and cook for 3-4 minutes until softened.  Stir in flour.  Gradually add half-and-half, cooking and stirring for about 2 minutes.

Stir in remaining ingredients. Cover and cook over medium heat for about 15 minutes, stirring frequently, keeping mixture just under a boil.  Top with Parmesan cheese and chopped basil leaves if desired.

If enjoying this as a gazpacho, skip the Parmesan and serve with freshly sliced mozzarella cheese or salad for a cool summer meal.

(c) Pillsbury with modifications