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)
Instructions
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.
FULL RECIPES
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