8 Cups of chicken stock
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
4 tbsp. olive oil
1 jar of marinara sauce
1 bottle of strained tomato
1 cup of sour cream
1 1/2 tbsp of balsamic vinegar
2 tbsp. of crushed garlic
10 chopped basil leaves
salt
Pepper
saute carrots, celery, onion, in olive oil until soft. Deglaze pan with stock and add tomato and marinara simmer until desired thickness. Using a stick blender or a regular blender puree 1/2 the soup and return to the pot. Add sour cream, basil, garlic and vinegar. Season with salt and pepper to taste.
serve with parmasean cheese and freshly chopped basil leaves