One small onion, diced
Four cloves fresh garlic, minced
One carrot, diced
Butter, 2 Tbsp
Fresh plum or roma tomatoes (You can also use canned tomatoes or tomato soup)
1 cup heavy cream or evaporated milk
1 cup low fat milk
1 cup chicken broth
Fresh parmesan cheese, grated
Fresh basil leaves
Salt and Pepper
Saute onions and garlic in extra virgin olive oil. Cook carrots until softened and puree carrots. Add to onions and garlic. Add butter, cook until butter melts.
Add tomatoes and cook down. Turn heat to simmer and add cream, milk, and chicken broth. Add parmesan cheese, chopped basil leaves, salt and pepper.
Garnish with additional cheese and basil.
I like to add fresh croutons too.