INGREDIENTS
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3 large carrots, peeled and chopped
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1 celery stalk, diced
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1 medium onion, chopped
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2 cloves garlic, peeled and chopped
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4 (28-ounce) cans of peeled tomatoes
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1 quart vegetable broth
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2 tablespoons dried basil or 1/2 cup fresh basil leaves, chopped
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1 cup heavy cream
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Parmesan cheese, optional