Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 Tablespoons olive oil
1 small onion chopped	Peeled, washed, and chopped
1 medium carrot diced	Washed, peeled and diced
1 stalk celery diced	Washed, trimmed  and diced
2-28 oz. cans crushed tomatoes
Fresh basil
4 Cups low sodium chicken broth or vegetable broth
½ Cup low fat evaporated milk
1 teaspoon Salt
½ teaspoon Pepper
¼ cup Parmesan cheese
1 cup Croutons

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In large pot over medium heat, olive oil.
2	Add onion, carrot, and celery and sauté until tender but not browned (6-8 min.)
3	Add tomatoes and stock.
4	Bring to a boil and reduce to a simmer and cover.	Simmer approx. 25 min.
5	Puree soup in batches in blender or food processor.
6	Return to pot and stir in milk, basil, salt, and pepper.	Cook until internal temperature reaches 135°F.
7	Pour soup into bowls and add Parmesan cheese and croutons.