Tomato-Basil Soup

This is a yummy alternative to a can of Campbell's Tomato Soup. Thank you Betty Crocker! I didn't have enough tomatoes this time around...plus, I put extra carrots in this batch - I didn't dice them fine enough but I just threw it in the blender at the end and it was fine.

2 T olive or vegetable oil
2 medium carrots, finely chopped (1/2 cup)
1 small onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
6 large tomatoes, peeled, seeded and chopped (6 cups)*
1 can (8 oz.) tomato sauce
1/4 c. thinly sliced fresh basil leaves or
2 t. dried basil leaves
1/2 t. sugar
1/3 t. salt
dash of pepper

In a 3 quart saucepan, heat oil over medium heat. Cook carrots, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned. Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally until heated through. Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.

Fully ripe, juicy tomatoes provide the best flavor for this soup. If your tomatoes aren't completely rip, you may need to increase the salt and sugar just a bit. *3 cans (14.5 oz each) diced tomatoes, undrained, can be subsituted for the fresh tomatoes. Omit salt; increase sugar to 1 teaspoon.