• 3 c. canned peeled plum tomatoes

    3/4 lbs carrots, peeled and chopped

    3/4 lbs onions, chopped

    1 tbsp dried basil

    1/4 c. olive oil

    8 c chicken or vegetable stock

    3 c. heavy cream

    1 tbsp kosher salt

    1 tbsp black pepper

    1/2 c. fresh basil leaves

    Freshly grated Parmesan cheese

    1. In a large pot, heat the olive oil.
    2. Sautee the carrots and onions at medium heat for 15 minutes.
    3. Add the dried basil, salt, pepper and tomatoes.  Bring to a simmer.
    4. Add the chicken/veggie stock to the pot and bring to a boil.
    5. Simmer for 45 minutes.
    6. Puree the soup using a hand blender while adding the heavy cream until it has a smooth, thin consistency.
    7. Once in individual bowls sprinkle with fresh Parmesan, add a fresh basil leaf, and serve.