Kosher salt and freshly cracked black pepperto taste
In a large pot, heat the butter and oil over medium-high heat. Add the carrots, garlic, and onions and stir and cook for 5 minutes.
Add tomato paste and cook, stirring, another 2 to 3 minutes, allowing it to brown a little. When the paste has browned, the canned tomatoes, broth, parsley; stir to combine. Bring to a boil, then reduce the heat, cover the pot and simmer for 45 minutes to an hour.
Use an immersion blender to puree the mixture, or you can use a standard blender. If using a blender, allow the soup to cool slightly, before blending, and only blend about ⅓ of the soup at a time to avoid burns. Blend until the soup is your desired consistency. (Return soup to the pot if using a standard blender)
Pour in the cream and basil. Season with salt and pepper, to taste. Taste and adjust seasonings as necessary.
Simmer for another 5 to 10 minutes, but do not allow it to boil.
Ladle into bowls and serve with a grilled cheese sandwich; a match made in heaven!!
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