- 2 cups carrots, diced
- 2 cups sweet onion, diced
- 2 TBS extra-virgin olive oil
- 6 cloves garlic, minced
- 3 (28 oz.) cans Muir Glen Organic whole peeled tomatoes
- 1 (32 oz) carton Kitchen Basics vegetable broth
- 1/3 cup fresh basil, chopped, plus some for garnish
- 3 bay leaves
- 1 TBS sugar
- Salt to taste
- Freshly ground black pepper to taste
- 3/4 cup heavy cream
- Grated parmesan cheese
Heat extra-virgin olive oil in a large skillet over medium-high heat. Add carrots and onions and sauté about 4 to 5 minutes. Then, add garlic and sauté an additional minute or two. Pour into a crock pot, add tomatoes, vegetable broth, basil, bay leaves and sugar. Stir and season with salt and pepper to taste. Cover crock pot and set to cook to desired time, Low 6-7 hours or High for 3 to 3 1/2 hours. If soup is too thick while cooking, add 1/2 cup water or vegetable broth. When cook time is over, remove bay leaves. Then, using an emulsion blender, puree mixture. If using a blender, puree in small batches. (Optional: At this point, you can add tortellini to the mixture, cover and cook on high heat for about 15 additional minutes.) Reduce temperature to warm and stir in heavy cream; cook on high until heated through. Place in bowls and sprinkle with parmesan cheese and fresh basil. Serve. Yield about 8 servings.