makes a large pot of soup
2 yellow onions, medium dice
5 carrots, medium dice
2 cloves of garlic, smashed
2 tablespoons olive oil
6 oz tomato paste
10 medium to large fresh tomatoes, cored and diced1 cup basil, loosely packed
1 quart vegetable or chicken stock
1 cup heavy cream
1 tablespoon kosher salt, plus more to taste
1/2 teaspoon pepper
Balsamic glaze and croutons for serving, optional
Pour the olive oil into a large stock pan over medium heat. Add the onions, carrots, garlic, 1 teaspoon of salt and cook, stirring often, for 10 minutes or until the onions are translucent and carrots are softened. Add the tomato paste and stir to combine. Cook for 3-4 minutes or until the tomato paste starts to turn a dark brick red color, stir often so it doesn't burn on the bottom of the pan. Add the tomatoes, basil, 1 teaspoon of salt, the pepper and vegetable or chicken stock. Give it a few big stirs, then bring to a low boil. Turn the heat down to keep the soup at a hard simmer and simmer for 30 minutes.
Puree the soup in a blender in batches until smooth, or with an immersion blender. Return the soup to the pot and add the remaining 1 teaspoon of salt and heavy cream. Bring back to a simmer, taste and add more salt or pepper if needed. Serve hot.