Ingredients

• 12 cups canned peeled plum tomatoes
• 3 lbs carrots, chopped
• 3 lbs onions, chopped
• 4 tablespoons dry basil
• 1 cup olive oil
• 2 gallons water
• 1 lb chicken base
• 3 quarts heavy cream
• 4 tablespoons kosher salt
• 4 tablespoons black pepper

Instructions

1. In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes.

2. Add the basil, salt, pepper, and tomatoes and bring to a simmer.

3. In a large bowl, whisk the chicken base into the water until dissolved.

4. Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.

5. Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.