Ingredients:

• 1 Tbsp. Extra Virgin Olive Oil
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 cup chopped baby carrots
• 2 celery stalks, chopped
• 1 can diced tomatoes (14.5 oz.)
• 4 fresh Roma tomatoes, chopped
• 4 cups veggie or chicken stock
• 1 tsp. dried basil (or fresh as desired to taste)
• 1/2 cup milk or cream
• Sea salt and black cracked pepper
• Garnish: Croutons and fresh basil sprig

Directions

1. Saute olive oil, onion, and garlic in a large pot for about 5 minutes until onions are soft
2. Add the chopped carrots, celery, canned tomatoes, fresh tomatoes , basil, and broth and allow to simmer for about 20 minutes until the carrots are super soft
3. Blend the soup in small batches until very smooth, returning to a new pot
4. Stir in the milk and add salt and pepper to taste
5. May be garnished with crunchy croutons and a fresh sprig of basil