Creamy Tomato Parmesan Soup

This has to be one of my favorite soup recipes. It's so simple;  just a few steps and voila!  It's done.  Just add a simple grilled cheese for the perfect winter meal.

What you'll need:

• 2 cups peeled and chopped carrots
• 1 onion, peeled and sliced
• 3 28-ounce cans of whole roma tomatoes
• 1 quart chicken broth
• 3 tablespoons olive oil
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1.5 tablespoons sugar

Directions:

1.  In a large sauce pan, heat olive oil over medium-high heat.  Add the carrots and onion and cook for about 5 minutes, stirring occasionally.  Stir in dried basil and continue to cook for another 5-10 minutes.

2.  Add the canned tomatoes and chicken broth.  Bring the ingredients to a boil and then simmer for 45 minutes.

3.  Allow soup to cool slightly and then puree the soup in a blender until smooth.

4.  Return soup to pan.  While on low heat, stir in heavy cream, (you can use more or less depending on your preference), parmesan, salt, pepper, and sugar.  Serve soup warm and top with additional parmesan cheese if desired!