6 tbsps olive oil
4 lg carrots sliced
1 lg onion sliced
1 tablespoon basil leaves crushed
3 (28-oz) cans roma tomatoes
1 qt chicken broth
2 cups whipping cream
salt and pepper
Cook carrots, onion & basil in olive oil for 10-15 minutes. Add tomatoes & broth & simmer for 20 minutes. Remove from heat; allow to cool slightly. Puree soup in blender or food processor in batches until smooth. Return to saucepan. Stir in cream & heat just till heated through. Season to taste with salt & pepper.
Notes: Serve with crusty bread that has been toasted with cheese.