2 16oz cans of diced tomatoes
2 cloves of garlic
1 C carrots
1/2 C whipping cream
1 TBS dried basil
1/4 TSP dried oregano
Garlic salt and pepper to taste
1 C vegetable broth
Blend tomatoes, garlic, carrots and shallot
In a pot pour the soup and add vegetable broth and whipping cream.
Cook on low for about 20 minutes
Be sure to let me know if you tried and how you liked this recipe!