Ingredients:

½ green bell pepper chopped

½ medium onion or 1 small onion chopped

3-4 stalks celery chopped

7-8 mini carrots chopped

½ bunch of fresh basil chopped

1 T dried basil (You can never have enough basil in my opinion!)

Olive oil

1 can Mui Glen Organic Crushed Tomatoes Fire Roasted

½ c chicken broth

Salt

Pepper

Garlic Powder

Parmesan Cheese grated

In saucepan, sauté all veggies in olive oil until al dente adding salt, pepper, and garlic powder to taste.  Add tomatoes and let simmer on medium heat to infuse flavors.  Add chicken broth and let simmer.  (I added a little seasoning to taste at this time.)  Take handheld blending tool and insert in pot to blend veggies as fine as you desire.  I like to leave a few small pieces of veggies.  That is just my preference.  However, you can blend it to a complete liquid soup as you desire. Place in bowl and sprinkle with parmesan cheese as desired.  If you want it to be creamier, just add a splash of heavy cream.  ENJOY!

P.S. All my ingredients are organic when I can find them.  Just my preference to combat the effects of pesticides.