Carrot Tomato Soup

This is a great twist on a classic tomato soup.

Ingredients

• 2 shallots, chopped

• 2 garlic cloves, chopped

• 2 carrots, peeled and diced

• 2 tablespoons olive oil

• 1 tablespoon rosemary, chopped

• 1 teaspoon red pepper flakes (optional)

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 28 ounce cans crushed tomatoes

• 1 cup chicken (or vegetable) stock

• 1/2 cup heavy cream

• 1/4 cup parmesan cheese, grated

Instructions

1. Heat oil over medium heat in a pot. Add shallot and garlic and cook for a couple minutes then add the carrots, rosemary, salt, pepper, and red pepper flakes. Cook until carrots are slightly soft, 5-8 minutes.

2. Add tomatoes, chicken stock and season with more salt and pepper. Simmer for 20 minutes.

3. Blend the soup with an immersion blender, then mix in the cream and parmesan cheese.

4. Top with a little bit of olive oil and parmesan cheese and enjoy!

Takes 30 minutes

Serves 4-6