INGREDIENTS
2 tbsp
butter
1 cup
small yellow onion
6 cloves
garlic, diced
3 lb
garden tomatoes OR 3 (14.5-ounce) cans fire-roasted tomatoes
3
carrots, peeled and roughly chopped
1 cup
chicken stock
2 tsp
granulated sugar
2 tbsp
basil pesto
2 tbsp
balsamic vinegar
1 1/2 tsp
salt
1
bay leaf
3/4 cup
Half & Half
1/2 cup
grated Parmesan
fresh basil for garnish - optional