– In a large stock pot or dutch oven, heat the olive oil over medium heat.– Add onion, and carrots. Cook until softened 7-10 minutes.– Add garlic and the balsamic vinegar to the vegetables; stir for 30 seconds.
– Add broth, canned tomatoes, and oregano.– Bring soup to a boil then immediately reduce the heat to low, cover the pot and let it simmer for at least 30 minutes.
– Add fresh basil and using an immersion blender, give it a whirl in the pot.– Stir in the heavy cream and let it heat through for a couple minutes.– Season with salt and pepper to taste.– Top with parmesan cheese and some fresh herbs.