Olive Oil | Yellow Onion | Carrots Garlic | Roma Tomatoes Chicken Broth | Cayenne Pepper Basil | Salt & Pepper
Drain the tomatoes and coarsely chop them up. Heat olive oil in a dutch oven or large saucepan and add the onion and carrots.
Cook until the onion is soft and opaque, about 5 minutes. Add garlic and sauté for one more minute.
Add drained and chopped tomatoes, broth, basil, salt, and pepper. Bring to a simmer, and cook uncovered until all veggies are tender, about 30-35 minutes.
Use an immersion blender and purée to your desired consistency (I like to leave some texture to this soup). You can also purée in a blender or food processor until smooth.