INGREDIENTS
5
Baby carrots
1 tbsp
Basil [or fresh] plus, freeze dried
1
stalk Celery
1
large clove Garlic
1/2
Onion, diced [approx 1.5 cups
1/2 14.5 ounce can
Tomato sauce [pureed tomatoes
1/2 15 ounce can
Tomatoes, low-sodium fire roasted
1/2 cup
Vegetable broth
1
Black pepper, freshly ground
1/4 tsp
Salt
1/2 tsp
Sugar
2 tbsp
Grape seed or olive oil
3 oz
Cream cheese