1 large yellow onion, diced
1 cup shredded carrots
3 large cloves garlic, chopped
1 large stalk celery, diced
1 tbsp. Thai chili paste (optional)
1 1/2 cups basil, chopped
1 tsp. cilantro, chopped
4 tbsp. olive oil
6 (15 oz. ea.) cans stewed tomatoes (Hunts)
3 cups fat-free chicken broth (Swanson)
1/2 to 1 cup fat-free half & half (optional, my calorie count is without)

Add olive oil to a larger non-stick kettle on medium heat: Sauté onion, carrots, garlic and celery until tender.

Add basil, cilantro, chili paste, chicken stock and tomatoes, simmer 15 to 20 minutes.

Use hand blender (or regular blender or food processor) and blend until smooth (if you choose to use the half & half, add at this time).

Makes about 18 cups (66 calories per cup).

Submitted by: T. Mathison