1. In a large stock pot, sautee the olive oil, carrots, and onions at medium heat for 15 minutes. 2. Add the basil, salt, pepper, and tomatoes and bring to a simmer. 3. In a large bowl, whisk the chicken base into the water until dissolved. 4. Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes. 5. Puree the soup using a hand blender while adding the heavy cream until it reaches a thin consistency. ---------------------------------------------------------------------------
Nutrition
Ingredients
