Ingredients

The following ingredients have 8 Servings
  • 2 T. extra virgin olive oil
  • 1 sweet onion (diced)
  • 4 large carrots (peeled and diced)
  • 1/4 c. fresh parsley (minced)
  • 2 T. light brown sugar
  • 1 t. salt
  • 1/2 t. black pepper
  • 1/2 t. garlic powder
  • 1/2 t. dried thyme
  • 1 t. liquid smoke
  • 2 28 oz. cans crushed tomatoes
  • 2 c. vegetable broth
  • 1/2 c. heavy cream

Instruction

  • In a soup pot, heat the olive oil over medium heat until shimmering. Add the onion, carrot and parsley. Cook, stirring occasionally, until vegetables are softening, about 8 minutes.
  • Add the brown sugar and cook one minute more.
  • Add the salt, pepper, garlic powder, dried thyme, liquid smoke, crushed tomatoes and vegetable broth. Stir and bring to a simmer. Allow to simmer for about 20 minutes.
  • Remove the soup from the heat and blend until smooth using an immersion blender.
  • Return the soup to the heat and stir in the cream. Taste and adjust seasonings with salt if necessary.
  • Serve topped with fresh chopped parsley and grilled cheese sandwiches on the side.