Tomato Carrot Basil Bisque

• 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

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

tomatoes, tomato cocktail juice, baby carrots, chicken broth, basil, margarine, grape tomatoes, brown sugar, salt

Taken from www.food.com/recipe/tomato-carrot-basil-bisque-394299 (may not work)