Ingredients: 2 Large Cans of Roasted Tomatoes 1 Small Can of Tomato Paste 1 Small Onion 2 Stalks of Celery 2 Carrots/or 8 Baby Carrots 5 Cloves of Garlic (Roast in the oven @ 400 degrees F for 15 min, drizzle ¼ teaspoon of olive oil) 3 Cups of Chicken Stock 3 Cups of Half/Half Cream 1 Cup Parmesan Cheese (not the cheap stuff from the can) 1 Cup Basil Fresh Leaves (pick smaller ones with no marks on them) Salt and Pepper to Taste 2 Tablespoons of Olive Oil Instructions In a cast iron or heavy-bottomed pot, heat the oil on med/high heat. In a food processor, mix the onion, celery, and carrots as fine as you can get them. Add the mixture to the pot, cook on medium heat, constantly stirring. Add the tomato paste, mix and turn heat to med/low and cook for 10 minutes (don’t burn). Add the chicken stock and mix together, add the cans of roasted tomato and cook for 30 minutes. Add the cream and cook 10 minutes. Add the parmesan, roasted garlic and basil and cook another 40 minutes. Taste and add salt/pepper as needed. Pour ⅓ mixture in the blender/ninja and blend on high for 2 minutes. Continue step above until the soup is smooth and creamy. Serve with few croutons on top of with a warm cheesy grilled cheese!