1 (28-oz.) can roma tomatoes, undrained and cut in chunks
1/2 C. water
1/4 C. fresh basil leaves, snipped
1/2 t. instant chicken bouillon granules
1/2 t. granulated sugar
1/2 t. freshly ground black pepper
2 C. fresh Roma tomatoes, chopped, divided
1 C. milk, divided
2 chicken breast halves, cut in small chunks
1/2 C. sliced fresh mushrooms
In a 2-quart saucepan, combine shallots, garlic and oil. Cook over medium heat 3
to 3 1/2 minutes or until tender, stirring frequently. Add canned tomatoes,
water, basil, bouillon, sugar and black pepper. Cook 5 to 8 minutes, or until
mixture is hot and flavors are blended, stirring occasionally. Remove from heat.
Combine half of tomato mixture, 1 cup fresh Roma tomatoes and 1/2 cup milk in
food processor or blender. Process until smooth. Set purée aside. Repeat with
remaining ingredients. Return purée to saucepan. Add chicken and mushrooms,
cooking over medium heat 10 minutes or until soup is hot and chicken is cooked,
stirring occasionally. Spoon into serving dishes.
