Ingredients
2 Large Carrots, peeled and diced
1 Medium red onion, peeled and diced
One 28-ounce can crushed tomatoes
One 14-ounce can chicken broth
1/4 cup chopped fresh basil
1/2 cup light cream
Salt and pepper to taste
Directions
Heat olive oil in a large saucepan or pot over medium heat. Add carrots and onion and cook until the start to soften, about 10 minutes. Add basil and cook until the vegetables are tender, about 5 minutes more. Add tomatoes and chicken broth and bring to a boil, then let simmer for 20 minutes. Allow soup to cool for 5 minutes and transfer to a blender or food processor. Purée until smooth. Return to saucepan and add the cream, stirring it in slowly over low heat. Season to taste with salt and pepper.