Ingredients:

8 oz Noodles
1/4 cup olive oil, divided
1/4 cup tomato paste
1  onion, chopped
1 large carrot, chopped
3 each garlic, peeled and finely chopped
1 tsp salt
1/2 tsp ground black pepper
4 cups low sodium vegetable broth
3 cups chopped tomato
1 cup cherry tomatoes, halved
8 oz Mozzarella cheese, sliced
1/4 cup fresh basil leaves, chiffonade
2 Tbsps balsamic glaze (optional)

Cooking Directions:

1. Cook noodles according to package directions; drain.

2. Meanwhile, heat 2 tbsp oil in large saucepan set over medium heat; cook tomato paste, onion, carrot and garlic for 3 to 5 minutes or until slightly softened. Season with salt and pepper.

3. Stir in broth and tomatoes; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until vegetables are very tender.

4. Using hand blender, purée soup until smooth; return to boil. Stir in noodles and cook for 1 minute.

5. Divide soup among 4 bowls. Garnish with cherry tomatoes, cheese and basil. Drizzle with remaining oil and balsamic glaze.

Tips:
Substitute chicken broth for vegetable broth if preferred.

This soup is perfect for fall when tomatoes are ripe, but greenhouse or vine-ripened tomatoes work equally well.