It doesn't take too long to make this soup from scratch. Here's how:
1 white onion
5-7 garlic cloves
1 small box of organic chicken broth
3 15 oz. cans of diced tomatoes
2 cups of half and half
2 bay leaves
Peel and dice carrots, onion and garlic cloves. Sautee in pan on medium heat with a few tablespoons of olive oil for about 10-15 minutes.
Pour in chicken broth, diced tomatoes and half and half. Add the bay leaves and simmer for 30 minutes, stirring occassionally.
Remove bay leaves. Blend mixture until creamy. I use a hand held blender (found HERE) and it is amazing! It definitely eliminates the mess of transferring the soup into a regular blender.
Serve hot with a grilled cheese or panini of your choice! ENJOY!