INGREDIENTS
29 ozs
canned tomatoes
7 1/2 ozs
fire roasted canned tomatoes
1/2
onion
1/2 cup
vegetable broth
2 TBSPs
olive oil
1 clove
garlic
1 stalk
celery
5
baby carrots
3 oz
cream cheese
1/4 tsp
salt
1/2 tsp
sugar
1 TBSP
basil
1/8 tsp
black pepper