Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 medium (120g) carrots, finely diced
  • 3 cloves (9g) garlic, minced
  • 28 oz (794g) canned crushed tomatoes
  • 2 cups (480ml) chicken broth
  • 1 tsp (5g) granulated sugar
  • 1/4 tsp (1.5g) baking soda
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (120ml) heavy cream, chilled
  • 2 tbsp (8g) fresh basil, chiffonade

Instructions:

  1. Melt the butter over medium heat in a large stock pot. Add the onions and carrots, cooking until the onions are translucent and the carrots have softened (about 5 minutes). Stir in the garlic and cook for 60 seconds until fragrant.
  2. Pour in the crushed tomatoes and broth. Stir in the sugar, baking soda, salt, and pepper. Bring the mixture to a gentle bubble, then reduce heat to low and simmer for 5–7 minutes to meld the flavors.
  3. Using an immersion blender directly in the pot, blend on high until the soup is completely smooth and no chunks of carrot remain.
  4. Remove the pot from the heat entirely. Slowly whisk in the chilled heavy cream until the soup turns a pale, velvety orange. Stir in the fresh basil just before serving.