Title: Fresh Tomato and Basil Soup
Categories: Soups
Yield: 6 Servings

1 tb Butter
1 lg Garlic clove, finely chopped
1 md Carrot, diced
1 md Onion, chopped
4 c Chicken stock
3 c Diced ripe tomatoes
3 tb Chopped fresh basil leaves
Salt & Freshly ground pepper

In heavy saucepan, melt butter; stir in garlic, carrot, and onion. Cook
over medium-low heat until onion is tender. Add stock; cover and simmer for
20 minutes. Stir in tomatoes and simmer for 10 minutes. Just before
serving, stir in basil and salt and pepper to taste. Makes 6 servings
(about 1 cup each). Source: The American Cancer Society Cookbook; Anne
Lindsay. MM by Lyn. Posted to MC-Recipe Digest V1 #535 by hister@juno.com
(Iris E. Dunaway) on Mar 22, 1997