Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 and 1/2 cups diced yellow onion ((~1 large))
  • 1 and 1/2 cups diced carrots ((~3 large))
  • 1 and 1/2 tablespoons white granulated sugar
  • 2 tablespoons finely minced garlic, ((~4 cloves))
  • 2 tablespoons tomato paste
  • 1 tablespoon dried basil leaves, (optional)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon white flour
  • 2 cans (28 oz. EACH) san Marzano tomatoes in juice ((don't drain))
  • 1 bay leaf
  • 2 cups high quality chicken or vegetable stock ((I recommend Swanson))
  • 1/2 cup heavy whipping cream
  • Salt and pepper

Instruction

  • BUTTER & OIL: Add the butter and olive oil to a large pot over medium heat until melted.
  • ONIONS & CARROTS: Add in the onions and carrots and cook for 5–6 minutes, stirring occasionally. Season veggies, I add 1/4 teaspoon each of salt and pepper. Add in the sugar and mix. Cook for another 7-9 minutes or until onion and carrots are browned, golden, and looking caramelized.
  • GARLIC & TOMATO PASTE: Add in the garlic, tomato paste, dried basil, and dried thyme; stir for another 1-2 minutes or until the paste begins to brown. Add in flour, cook for another 1 minute.
  • TOMATOES: Pour in the tomatoes, chicken or veggie stock, and bay leaf and again season to taste. I add another 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and cook for 6-7 minutes.
  • BLEND: Transfer the mixture to a blender (See Note 1) and blend on high until smooth. Return to the pot and season again. I add another 1/2 tsp salt and 1/4 teaspoon pepper; add to preference.
  • FINISHING: Return pot heat to low and stir in cream. Taste once again for any additional seasonings needed. I typically add 1/4 teaspoon additional salt and pepper here. Serve warm with crusty bread or grilled cheese!