1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish
1. Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
2. Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve this Homemade Food Recipes with julienned basil leaves and/or croutons.
Inspired from https://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe-1948528