INGREDIENTS
1/3 cup
olive oil
1 cup
onions (diced)
1 cup
carrots (diced)
1 tbsp
dried basil
3 28 ounce cans
Italian tomatoes, in puree
1 cup
chicken stock/broth
1 1/2 cups
heavy cream, half and half, or coconut milk
1 tsp
sea salt (or, to taste)
1/2 tsp
black pepper (or, to taste)
basil leaves, julienned (for garnish)