Updated: Apr 1, 2020
2 teaspoons of oil
2 carrots, roughly chopped
1 medium onion, roughly chopped
1 tablespoon of dried basil
2 can of crushed tomatoes (400 g each)
2 cups of chicken stock
1 cup of heavy whipping cream
1 cup milk
Heat oil in large saucepan. Add in carrots and onion. Cook until starting to soften.
Add dried basil and stir. Cook for 5 to 10 minutes, until carrots and onion are soft.
Add tomatoes and chicken stock. Stir to combine. Simmer for 30 to 45 minutes.**
Remove foam and scum from the top of the soup as it simmers.
Remove from the heat. Using an immersion blender, or blending in small batches, blend to the desired consistency.
Stir in the whipping cream.
Return to heat and serve warm.
** The longer it is simmered, the better the flavor.