INGREDIENTS
2 tbsp
Basil, fresh leaves
1
Basil, dried
1 cup
Carrots
3 cloves
Garlic
2 cans
Italian style san marzano tomatoes in puree
1 cup
Onions
1 cup
Chicken stock or veggie stock
1/3 cup
Coconut cream from a can of coconut milk
2 tsp
Butter/vegan butter
1
Pepper
1
Salt
1
Cooking oil spray
2 tsp
Olive oil
1/3 cup
Cheddar cheese, sharp