Fire Roasted Tomato Basil Soup
2 Tbsp olive oil
½ onion, chopped
1 carrot, chopped
1 clove garlic, minced
2 (14 oz) cans fire roasted diced tomatoes
1 ½ cups vegetable or chicken broth
1 tsp basil
1 bay leaf
salt and pepper to taste
½ -¾ cup heavy cream
In a small stock pot, saute onion, carrot, and garlic in olive oil for 3-5 minutes until onions are translucent. Add tomatoes, broth, and spices and bring to a boil. Reduce heat and simmer for 20 minutes. Using an immersion blender, blend soup until smooth. Add cream and stir to combine. Serves 4-6
