Ingredients

The following ingredients have 8 Servings
  • 1/4 c. extra virgin olive oil
  • 1 med. onion (chopped)
  • 4 cloves garlic (minced)
  • 4 med. carrots (diced)
  • 2 28 oz cans crushed tomatoes
  • 2 c. chicken or vegetable broth
  • 1/2 c. chopped basil (fresh or dried)
  • 1/2 c. freshly grated Parmesan cheese (optional)

Instruction

  • In a large pot set over medium-high heat, heat oil until shimmering.  
  • Add onion & carrots. Cook until softened, about 10 minutes; stirring occasionally, until onion is translucent.
  •  Add garlic. Stir in crushed tomatoes, broth & basil. Increase heat to high and bring soup to a boil.
  • Puree with an immersion blender to blend the soup until smooth. Stir in broth & freshly grated Parmesan.