Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

28 oz PLUM TOMATOES 1 cn CHICKEN BROTH, 13 3/4 OZ. *
3/4 c CHOPPED CARROTS 1 tb MINCED GARLIC
1/2 c CHOPPED CELERY 1 tb CHOPPED FRESH BASIL
1/2 c CHOPPED ONION

* ADD ENOUGH WATER TO CHICKEN BROTH TO MAKE 2 CUPS.
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COMBINE PLUM TOMATOES AND JUICE, CARROTS, CELERY, ONIONS, CHICKEN BROTH,
GARLIC AND BASIL IN A SMALL SAUCEPAN. BRING TO A BOIL AND REDUCE HEAT.
SIMMER UNTIL REDUCED TO 4 CUPS ABOUT 30 MINUTES. TRANSFER IN SMALL AMOUNTS
TO A BLENDER. PROCESS UNTIL SMOOTH.

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