The Best Ever Tomato Soup

I love tomato soup.  I found this in Taste of Home’s Annual Recipes for 2019.  The recipe was submitted by Josh Rink.  I cannot wait to try this.

3 tbsp. olive oil
3 tbsp. butter
1/4 to 1/2 tsp. crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 tsp. dried basil
3 28oz. cans whole peeled tomatoes
1 32oz. container chicken stock
2 tbsp. tomato paste
3 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 C. heavy whipping cream
Fresh basil leaves, thinly sliced, optional

In a 6 quart stock pot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted.  Add carrots and onion; cook,unc, stirring frequently, until vegetables are softened, 8-10 minutes.  Add garlic and dried basil; cook and stir one minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; stir well.  Bring to a boil.  Reduce heat; simmer, uncovered to blend flavors, 20 to 25 minutes.

Remove pan from heat.  Using a blender, purée soup in batches until smooth.  If desired, slowly add heavy cream, stirring continuously to incorporate; return to stove to heat through.  If desired, top with fresh basil.