Ingredients
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1/4 cup butter, divided
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2 tablespoons extra virgin olive oil
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2 large carrots, peeled and chopped small
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4 large garlic cloves, chopped small
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1 tablespoon granulated sugar
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1 teaspoon Hungarian paprika or 1 teaspoon chili powder
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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28 ounces diced tomatoes, include liquid
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2 tablespoons tomato paste
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4 cups chicken broth or 4 cups vegetable broth
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5 cups water
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4 tablespoons chicken soup base
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1/2 large sweet red pepper, chopped small
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1/2 large green pepper, chopped small
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4 tablespoons chopped fresh basil
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1 cup garlic-flavored croutons
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1/4 cup finely chopped fresh parsley
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3 medium onions, chopped small
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1 large celery rib, chopped
Instructions
- In a large cooking pot over medium-high heat, melt 1/2 the butter and add olive oil.
- Add onions and cook until softened and lightly golden brown, about 15 minutes, stirring occasionally.
- Add carrots, celery, garlic, sugar, paprika, chili powder and pepper and cook for 5 minutes, stirring occasionally.
- Stir in tomatoes (including liquid), tomato paste, broth, water, chicken soup base, sweet red pepper, green pepper, basil and remaining butter; bring to boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- In a blender, puree soup in batches until smooth and return to cooking pot.
- Reheat until soup is hot.
- When serving soup, sprinkle some croutons and chopped fresh parsley.
- Refrigerate any unused portions.
- NOTE: Deleting the Chicken Soup Base will reduce the sodium content in the soup.