2 Tbls butter
1 c diced onions
2 diced carrots
2 Tbls minced garlic from a jar
1 (15 ounce) can tomato sauce
2 (28 ounce) cans san Marzano tomatoes
1/4 cup sun-dried tomatoes packed in oil, drained
1 Tbls sugar
1/4 tsp dried basil
1/2 tsp Italian seasoning
4 cups vegetable broth
1 parmesan rind (I put it in and it all melted. so you could probably put in a 1/4 cup parmesan)
1 bay leaf
3 Tbls basil pesto (good quality)
2 Tbls balsamic vinegar
1 cup packed fresh basil leaves
1 cup heavy cream(next time try coconut milk)
In a large soup pot, add 2 Tbls butter, onions and carrots. Cook until soft on low.
Add garlic for 15 seconds (don't burn it)
Add tomato sauce, san Marzano tomatoes, sun dried tomatoes, sugar, dried basil, Italian seasoning, vegetable broth, parmesan rind, bay leaf, basil pesto, balsamic vinegar.
Simmer in the soup pot for 2 hours, stirring occasionally.
Add 1 cup fresh basil.
Add 1 cup heavy cream or coconut milk.
Blend with an emersion blender until smooth and blended.
Enjoy!