3 tablespoons olive oil

3 tablespoons butter

1/4 to 1/2 teaspoon crushed red pepper flakes

3 large carrots, peeled and chopped

1 large onion, chopped

2 garlic cloves, minced

2 teaspoons dried basil

3 cans (28 ounces each) whole peeled tomatoes, undrained

1 container (32 ounces) chicken stock

2 tablespoons tomato paste

3 teaspoons sugar

1 teaspoon salt

1/2 teaspoon pepper

1 cup heavy whipping cream, optional

Optional toppings:

Thinly sliced fresh basil leaves

grated Parmesan cheese

In a 6-quart stockpot or Dutch oven, heat oil, butter, and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and basil; cook and stir for 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.

Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil and Parmesan cheese if desired.

*adapted from https://www.tasteofhome.com/