Tomato Basil Soup

I made this several years ago for my first annual Mother's Day dinner. It was such a hit that I make this every year for our moms. They love it!!! It is probably one of the best tomato basil soups I have ever had.

4 medium carrots, finely chopped (I use food processor for this)
1 large onion, finely choppped
1/4 cup butter, cubed
1 can (49 ounces) reduced-sodium chicken broth
1 can (29 ounce) tomato puree
5 tsp dried basil
1 1/2 tsp sugar
1/2 tsp salt
1/2 tsp white pepper
1 can (12 ounces) fat-free evaporated milk

In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until tender, stirring occasionally. Remove from heat and cool slightly.
In a blender, place half of the broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in tomato puree, basil, sugar, salt, pepper and remaining broth.
Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Reduce heat to low. Gradually stir in the evaporated milk; heat through (do not boil).

Makes about 6 servings (2 1/4 quarts)