THE BEST TOMATO SOUP
Serves 4 – 6
4 tablespoons olive oil , ghee or butter 1 extra-large onion , diced
1 cup carrots , thinly sliced ( or one red bell pepper , or use both )
2 pounds fresh tomatoes ( or one 28- ounce can of San Marzano Tomatoes )
1 cup water plus 1 – 2 bouillon cubes ( chicken or veggie )
2 tablespoons sugar , honey or maple syrup ( or sugar alternative )
1 teaspoon salt , more to taste ½ teaspoon pepper 10 – 15 basil leaves pinch cayenne ( optional , but good ) ½ cup heavy cream or half and half 1 – 2 tablespoons sour cream , optional
Arugula Pesto , for serving ( see box on next page )
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