This is my version of the soup....
2-3 tables olive oil
2 cups diced carrots
2 cups diced onions
1 teasp Italian seasoning blend
1/2 teasp garlic powder
1/2 teasp onion powder
lots of salt & pepper to taste, start with 1 teaspoon of each, I feel like I add so much salt, but you must with tomatoes...
crushed red pepper flakes (optional)
1 large can plum tomatoes
2 cans Hunts fire roasted tomatoes
1/2 cup (approx) 1 pkg fresh basil leaves - chopped
48 oz chicken broth
1 tables butter
8 oz heavy cream
8 oz half n half
Saute the onions, salt & pepper until almost soft then add carrots for approx 10-15 min...
Add tomatoes with juice & basil..simmer for 15 min....add other seasonings
Add chicken broth and cook on med to med high heat for approx 1 hour until carrots are cooked soft...
Take off heat & add butter, heavy cream & half n half (this is the combination I used, but you can use all heavy cream or all half n half) as you blend with immersion blender until creamy...
Taste...add seasoning to your liking..
Really good with a sprinkle of parmesian cheese in the bowl!
Makes about 16 cups
Approx 125 calories per cup
