Tomato Soup

1 containter of chicken stock
1 large can of tomato sauce
1 small can of petite diced tomatoes
1 carrot
1 onion
4-5 cloves of garlic
2 cup of cream
2 tablespoons of salt
2 tablespoons of Italian seasoning
1/4 teaspoon of red pepper flakes
(corn starch if needed to thicken
fresh basil
mozzarella

 Dice up onion, shred carrot, and mince garlic.  Cook for a 3-4 min in a medium sauce pan until tender and translucent.

Add diced tomatoes and seasonings.  Cook until most of the liquid has cooked off.

Add tomato sauce, chicken broth, and cream and bring to a simmer.

Transfer to a crock pot and simmer for several hours or leave in sauce pan and simmer very low for a couple hours.

Whisk in corn starch at the end if needed to thicken.  Top with fresh basil and mozzarella.  Serve with cheesy bread