Thick and Creamy Tomato Soup Recipe | Recipe Cart | Recipe Cart

Ingredients

• 4 ounces unsalted butter (1 stick; 114g)
• 4 large carrots (1 pound; 455g), diced (see note)
• 2 medium yellow onions (1 pound; 455g), diced (see note)
• 3 large (28-ounce/795g) cans whole tomatoes, crushed roughly by hand
• 4 cups (950ml) homemade or store-bought low-sodium chicken stock
• 1/4 teaspoon baking soda, plus more as needed (optional)
• 8 ounces heavy cream (1 cup; 225g)
• Up to 1 1/4 teaspoons (5g) Diamond Crystal kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper, or more to taste
• 1/8 teaspoon ground cayenne, or more to taste
• 1/2 ounce fresh basil leaves (1 loosely packed cup; 15g), cut into chiffonade