tomato soup

By Jody

Ingredients

• 3 tbsp evoo
• 1/4 tsp red pepper flakes
• 2 carrots peeled and chopped
• 1 medium onion chopped
• 2 garlic cloves minced
• 1 tsp dried basil
• 3 cans diced tomatoes or 42 oz.
• 2 c veg stock
• 1 tbsp tomato paste
• 1/2 tsp salt
• 1/4 tsp pepper
• fresh basil

Preparation

Step 1

In large stock pot or dutch oven heat oil and pepper flakes over medium heat until shimmering. add carrots and onion, cook and stir until softened, 8-10 minutes. add garlic and basil, cook and stir 1 minute longer. stir in tomatoes, broth, tomato paste, salt and pepper. bring to a boil, reduce heat and simmer 20-25 minutes.
remove from heat and puree soup with hand blender until smooth.
garnish with fresh basil