– 2 tbsp. butter
– 1 c. small yellow onion
– 6 cloves garlic, diced
– 3 lb. garden tomatoes or 3, 14.5-ounce cans fire-roasted tomatoes
– 3 carrots, peeled and roughly chopped
– 1 c. chicken stock
– 2 tsp. granulated sugar
– 2 tbsp. basil pesto
– 2 tbsp. balsamic vinegar
– 1 1/2 tsp. salt
– 1 bay leaf
– 3/4 cup Half & Half
– 1/2 c. grated Parmesan
– fresh basil for garnish – optional
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Reviews
There are no reviews yet.