10 Chop [wprm-ingredient text="1 large yellow onion" uid="2"], [wprm-ingredient text="4 medium carrots" uid="3"] and [wprm-ingredient text="8 cloves garlic" uid="4"]. Roughly chop [wprm-ingredient text="4 ½ lb. tomatoes" uid="5"]. Set aside.
0 Heat [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="0"] and [wprm-ingredient text="2 tablespoons unsalted butter" uid="1"] in a large Dutch oven over medium-low heat,
1 Once the butter has melted, add the chopped onion and carrots. Cook until tender and the onions are translucent, about 10 minutes.
2 Add the minced garlic, and cook until fragrant, about a minute.
3 Add the tomatoes (and any juices that have escaped), as well as [wprm-ingredient text="1 ½ tablespoons granulated sugar" uid="6"], [wprm-ingredient text="1 tablespoon tomato paste" uid="7"], [wprm-ingredient text="½ cup fresh basil" uid="8"], [wprm-ingredient text="3 cups vegetable stock" uid="9"], [wprm-ingredient text="2 teaspoons kosher salt" uid="10"] and [wprm-ingredient text="2 teaspoons freshly ground black pepper" uid="11"]. Stir to combine, and bring the ingredients to a boil over medium heat.
4 Once the mixture boils, lower the heat and simmer, uncovered, for 30-45 minutes. The tomatoes need to become very tender.
5 Remove the soup from the heat.
6 In a food processor/blender/immersion blender, process the soup until smooth, then pour the soup into a fine mesh strainer to remove tomato seeds and other pieces of vegetable that will keep the soup from being smooth.
7 Once the soup has been strained and is smooth, pour in [wprm-ingredient text="1 cup heavy whipping cream" uid="12"].
9 Enjoy immediately, chill or freeze. Serve the soup with [wprm-ingredient text="Fresh basil leaves" uid="13"] as a garnish!
