Creamy Tomato Basil Soup

Ingredients

• 3 Tbs. olive oil
• 1 c. chopped carrots (about 3 large carrots)
• 1 medium red onion, diced
• 2 cloves fresh garlic, minced
• 1 1/2 Tbs. coarse salt
• 1 tsp. fresh ground pepper
• 1 1/2 Tbs. sugar
• 3 Tbs. tomato paste
• 10 medium tomatoes (fresh on the vine is best)
• 1/3 c. fresh, chopped basil
• 2 c. water
• 2 1/2 tsp. Better than Bullion
• 1 1/2 c. heavy cream

Instructions

1. Heat a large skilled to medium heat. When pan is hot add olive oil. When oil dimples it is ready to add the veggies. Add the chopped onion and carrots to the pan and saute for 3 - 5 minutes.
2. Add minced garlic, and saute about another minute.
3. Add roughly chopped tomatoes, salt, pepper, tomato paste, and sugar, and basil. Turn heat to high. When it reaches boil reduce heat, and simmer on low heat for about 45 minutes, stirring occasionally, or until the liquid reduces down a bit.
4. In a large pot, heat up the water and Better than Bullion. When hot, carefully add the contents of the skillet to the pot, and heat through for 5 - 10 minutes.
5. Take the pot off the heat, and add the cream.
6. With an immersion blender, blend the soup until smooth,creamy texture is achieved. (If you prefer your soup chunky, you can omit this step.)
7. Serve hot, and garnish with croutons and fresh basil.