Step 1

Melt butter in medium stock pot. Once butter is melted, add in onion and carrot. Saute until onion is translucent but not brown.

Step 2

Add in the San Marzano tomatoes, chicken broth, and salt. Bring up to a low boil, and reduce heat to simmer for 30 minutes.

Step 3

Using an immersion blender or standard blender, blend soup until it is a smooth puree.

Step 4

If you want your soup a little creamier, drizzle in a small amount of heavy cream or half & half and stir thoroughly.

Step 5

Serve.