Ingredients:

5 Tbsp extra-virgin olive oil
2 cups finely chopped onions
3/4 cup finely chopped carrots
2-1/2 tsp finely chopped garlic
1 Tbsp + 1 tsp Urban Accents Tuscan Villa, divided
3 lbs ripe tomatoes, halved, seeded, chopped (about 5 cups)
3 cups canned low-salt chicken broth

Directions:

Heat 4 Tbsp oil in heavy stockpot over medium heat. Add onions, carrots, garlic and 1 tsp Tuscan Villa. Cover; cook until carrots are tender, stirring occasionally, about 10 minutes. Add tomatoes, cover, and cook until tomatoes release juices, about 10 minutes. Uncover; cook until juices evaporate, stirring often, about 20 minutes. Add broth and 1 Tbsp Tuscan Villa. Partially cover pot and simmer until mixture reduces, stirring occasionally, about 10 minutes longer. Cool soup for 15 minutes.

Puree half of soup in blender, then add back to stockpot. Season with salt and pepper. Chill uncovered until cold, then cover.   Can be made 1 day ahead; keep chilled.  Serve with garlic croutons.