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Servings: 6

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 10 basil leaves (plus more for garnish)
  • 3 large carrots, peeled and finely diced
  • 3 tablespoons olive oil
  • Freshly grated Parmesan (for garnish, optional)
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon salt
  • 1 quart chicken or veggie stock
  • 2 medium sweet onions, finely diced
  • 4 cloves garlic, peeled and left whole
  • 2 28-ounce cans whole peeled tomatoes


  1. Saute the carrots and onions in the olive oil over medium heat until soft, 8 minutes.Add the remaining ingredients and bring to a boil, then turn heat down to low, and simmer, partially covered, for about 45 minutes, until flavors are blended and vegetables are soft
  2. Allow the soup to cool slightly
  3. Then puree with an immersion blender or in batches in a blender until very smooth
  4. If you like a thinner consistency, add a little bit more stock or water or milk.Serve immediately, and garnish with more fresh basil and some grated Parmesan cheese.

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