Creamy Vegetable Soup

Ingredients:
4 tbsp butter
1 large onion, chopped
3 carrots, chopped
3 ribs celery, chopped
6 garlic cloves
3 cans diced tomatoes - 14.5 oz. cans
I like to add one that's "fire roasted tomatoes"
8 basil leaves, chopped
1 tsp sugar
1 tsp salt
1 tsp pepper
1/2 tsp oregano
4 cups chicken stock
1 cup half & half

Melt butter in large pot. Add onions, carrots, celery, garlic, basil, sugar, salt, pepper and oregano and saute until veggies are soft. Add tomatoes and chicken stock and simmer for 1 hour. Puree to desired consistency. Add half & half before serving. Add additional salt and pepper to taste.

Serves approx. 10 (large bowls)

Note: I've made this with less of the half & half and it's still just as good. I bet you could do it without the cream altogether.