If you like tomato soup you’ll love this chunky version enhanced with the tastes of Tuscany.
2 tablespoons butter, unsalted
2 tablespoons extra virgin olive oil
1/2 cup onion, chopped
1/2 cup carrots, finely chopped
1 cup chicken, cooked and shredded
1/4 cup basil, chopped or 1 tblspn dried.
2 tablespoons sugar, granulated
1 teaspoon sea salt, ground
2 cans 12 oz diced tomatoes, , or approx. 10 fresh tomatoes peeled and chopped
1 can 8 0z. tomato sauce
sliced fresh basil leaves, if desired
1. In large stock pot, add butter and oil until bubbling hot. Add onion and carrots and cook about 5 minutes stirring occasionally until onion is translucent.
2. Stir in chicken, basil, salt, tomatoes, tomato sauce and sugar.
3. Heat to boiling.
4. Lower and simmer w/ cover vented for 20 to 25 minutes stirring occasionally.
5. Top w/ sliced basil leaves, if desired.
Cooking w/ Author, K.G. Petrone 