Tomato Carrot Basil Bisque - cooking recipe

Ingredients

1 (28 ounce) can crushed tomatoes
1 (11 1/2 ounce) can tomato cocktail juice
1 (8 ounce) bag baby carrots, chopped
1 (14 1/2 ounce) can chicken broth
20 fresh basil leaves, cut into thin strips
1 cup fat-free half-and-half
1/4 cup low fat margarine
1 pint grape tomatoes
1 teaspoon brown sugar
salt, pepper, garlic powder to taste

Preparation

In a large saucepan, combine the crushed tomatoes, grape tomatoes, vegetable juice, carrots, brown sugar, and chicken broth.
Bring to a boil then simmer for 30 minutes (or longer if carrots are not tender).
Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. (I always puree.)
Add the cream and low fat margarine or butter; return to medium-low heat, and stir until butter is melted.
Add salt, pepper, and garlic powder to taste.
Serve immediately.