INGREDIENTS
10
Basil, leaves
1 cup
Carrots
1/2 cup
Celery
1
Onion, large
28 oz
Tomatoes
4 cups
Vegetable broth
1/4 tsp
Allspice
1/2 tsp
Black pepper, cracked
1/4 tsp
Cayenne
1 tsp
Kosher salt
2 tbsp
Olive oil
1 tbsp
Butter, unsalted
2 cups
Half and half