Nancy’s Cookbook

Fire Roasted Tomato Soup8 generous servings½ stick (1/4 cup) butter (or 4 T. olive oil) 1 onion, finely chopped 1 cup baby carrots, finely chopped 3 T. minced garlic Two 28 oz cans Fire Roasted San Marzano Tomatoes 1 bay leaf ¼ tsp red pepper flakes ½ tsp dried thyme ¼ tsp dried basil Salt and Pepper 1 T. sugar 6 cups of low salt chicken broth Melt bu...