Tomato Soup

Ingredients:

• 3 28 ounce cans of diced tomatoes
• 2 tablespoons tomato paste
• 4 cups vegetable or low-sodium chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 medium onion, finely diced
• 3 large carrots, finely diced
• 1 tablespoon garlic, minced
• 1/2 cup heavy cream

Seasonings:

• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• Kosher salt to taste
• Black pepper to taste

Instructions:

1. Melt olive oil and butter in large pan on medium-high heat.
2. Add the onion, carrot, and garlic. Stir to combine and cook until tender (5 minutes give or take).
3. Add tomato paste, stirring into the veggies. Cook for 2 minutes.
4. Stir in broth and add tomatoes. Mix to combine. Once boiling, turn heat to low, cover pot and simmer for 15-20 minutes.
5. Add seasonings and remove from heat.
6. If you like it a little chunky, you can eat it now. Otherwise puree using an immersion blender or standard blender.
7. If using a standard blender, be mindful of the hot liquid, using a towel to cover the top opening, allowing the steam to vent. Return contents to pan.
8. Once you’ve reached your preferred consistency, add cream and allow to warm thoroughly on low.
9. Taste and adjust seasonings accordingly.
10. Serve with grilled cheese croutons for maximum deliciousness!