ingredients.

• (4) tbsp butter, unsalted
• (2) large carrots, peeled and diced
• (1) large yellow onion, diced (or 2 smaller onions)
• (2) garlic cloves, minced
• (1) bay leaf
• (28) oz whole, peeled tomatoes
• (2) cups chicken broth
• (¼) cup half and half (optional)
• salt & pepper, to taste

directions.

1. Heat large soup pot over medium heat and add butter
2. Add carrots, onion, garlic and a pinch of salt (about 2 teaspoons) and cook until soft and translucent — about 7 minutes or so — also be sure to stir those veggies from time to time so they don’t burn on the bottom of pot
3. Now you can add the bay leaf, cook for another minute
4. Add the tomatoes to the party and stir
5. Finally, add the chicken broth and stir well
6. Bring the soup to a boil and then turn the heat down to low, cover and allow to simmer for about 12 minutes
7. Take an immersion blender to the heated soup and carefully blend until the consistency you enjoy — if you don’t have an immersion blender you can ladle the soup into a blender in parts and blend until you’re happy
8. Add a little half and half, if you like some creaminess to your tomato soup, and salt and pepper to taste
9. Keep warm until ready to serve*

*I sprinkled a little parmesan cheese and dried basil mixture to the top — in case you’re wondering what that is : )