• 2tbs olive oil• 2 med onions, chopped• 2 carrots, chopped• 6 garlic cloves, minced• 2 28oz cans crushed tomatoes (or equivalent cooked heirlooms)• 2 Tbs dried basil (or fresh if available)• 3 cups veg stock• 1 cup Harvest Red wine• 2-4 Tbs sugar• Dash cayenne pepper• Salt and pepper• 1 cup whipping cream
Heat oil. Saute onions and garlic until soft. Add carrots, broth, wine, tomatoes, seasonings and sugar. Simmer until carrots are soft. Puree. Taste for seasonings. Add cream.Serve with croutons and slice of brie on top.