It is getting to be that time of year for soup. This recipe was sent to me by my good friend Jane Yatsook in Kansas City. She got the recipe from the Nordstrom's delicatessen. I ate it while I was there and thought it was delicious. She suggests using low fat condensed milk. That is what she used and says she can not tell the difference. She also says you must used Italian Roma tomatoes.

Roma Tomato Soup

3 medium-sized cans of Roma Tomatoes
4 large carrots, sliced
1 large onion, sliced
1 quart chicken broth
1 T. dry basil
1 pint heavy cream (half and half or low fat condensed milk will work)
3 oz olive oil
Salt and pepper

Sauté carrots, onions, basil and olive oil for 10-15 minutes or until soft. Add tomatoes and broth, then simmer for 20 minutes. Puree until smooth in a food processor. (This all can be done the day before.) Add cream and season to taste with salt and pepper. Heat gently.