Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 tablespoon olive oil
  • 1 medium onion (diced)
  • 1 large clove garlic (minced)
  • 2 large carrots (diced)
  • 29 oz cans diced tomatoes (2 14.5 oz cans)
  • 32 oz chicken stock
  • 1 teaspoon dried basil
  • 4 tablespoons sugar (to taste)
  • cream
  • Salt and Pepper

Instruction

  • Over medium heat, combine the butter and olive oil. Add the onion, carrots and garlic and season with salt, pepper and the dried basil. Cook until the onions are tender. (It's ok if the carrots are not completely tender).
  • Add the diced tomatoes, chicken stock and sugar. Stir to combine.
  • Cover and turn the heat to high. Bring to a boil for 5 minutes.
  • Reduce the heat and simmer for 20 minutes.
  • Puree the soup using an immersion blender. Add the cream just before serving.
  • Garnish with garlic basil croutons and Parmesan cheese.