INGREDIENTS
1 tsp
olive oil
1/2
yellow onion, diced
1 cup
grated carrots
2 cloves
garlic, minced
1
sprig fresh rosemary
1/8 tsp
salt
5 cups
vegetable stock
1 31.5 ounce can
whole peeled tomatoes (I used San Marzano)
1
bay leaf
1 tsp
black pepper
1 tsp
dried oregano
Salt, to taste (use more or less depending on the sodium content of your stock – I didn’t need any extra salt for mine)
1/4 cup
heavy whipping cream