2 cans fire roasted tomatoes
2 jalapenos, seeded and diced
1 cup diced red onion (approx 1 small onion or 1/2 large)
1 cup diced carrots
2 garlic cloves, minced
2 tsp balsamic vinegar (I used 1 tsp regular + 1 tsp jalapeno lime white balsamic)
1/4 cup parmesan
5 large fresh basil leaves
1/2 tsp smoked paprika
sprinkle salt
sprinkle pepper
sprinkle crushed red pepper flakes

Add all ingredients to crockpot (at least 2qt size) and cook on low for 4-6 hours, or until carrots are tender enough to puree. Use an immersion blender or food processor to puree until smooth.

Serve with additional parmesan cheese or croutons if desired. Serves 2-4.