Source: Serious Eats
adapted by http://theresalwaysthyme.blogspot.com
4 tablespoons olive oil
1 bag shredded carrots, 4 carrots (peeled) or a bag of baby carrots cut in smaller pieces
1 onion, sliced
1 tablespoon dried basil, crushed
2 28-ounce cans whole peeled Roma tomatoes
1 quart chicken broth
1 pint heavy cream
salt and pepper to taste
In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the carrots and onion and cook until the vegetables start to soften, about 10 minutes, then add basil and cook until vegetables are completely soft, about 5 or 10 minutes more.
Add tomatoes and broth, bring to a boil, then reduce heat and simmer 30 minutes.
Purée with an immersion blender, regular blender or a food processor until smooth, doing so in batches if necessary. Be careful, soup will be very hot! For a much smoother texture, you can strain the purée and return the soup to the pot. Simmer for another 15 minutes or more.
Stir in cream over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.