Here are your ingredients:

Heat your butter and oil in a large pot over medium-high heat.  Add the onion, garlic, and carrots.  Cook for 5 minutes.

Stir in the tomato paste and cook for 2-3 minutes.

Add the canned tomatoes and their juice, vegetable broth, and water.

Bring to a boil, cover, and simmer for a minimum of 15-20 minutes.  If you have more time, simmer for longer.

Next, use your immersion blender to puree the soup.  I like to leave some tomatoes to give it texture, but feel free to make it smooth if that’s your preference.

Add the cream…

and the salt, pepper, basil, and parsley.

Simmer for another 5 minutes and serve!

I like to garnish mine with a little mozzarella and basil.  Also, I served it with Cauliflower Crust Cheese Sticks…yum!!

Ingredients:
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 Tablespoons Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 ounces, fluid Vegetable Or Chicken Broth
1 cup Water
1/2 cup Heavy Cream
Salt And Pepper, to taste
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Chopped Fresh Basil

Instructions:
In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

Recipe adapted from The Pioneer Woman