Tomato Basil Soup Recipe

In a large dutch oven or large soup pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 or 6 minutes.
Add tomato paste and stir it in, cooking for another 3 minutes.
Next, add canned tomatoes with their juice and chicken or vegetable broth into the pot. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 30 to 45 minutes, longer if you have time.
Then, once the soup has finished simmering, use an immersion blender to puree to blend the soup until smooth or desired consistency is reached.
TIP: A regular blender can be used if you do not have an immersion blender, but make sure to blend the soup in small batches and let it cool down a bit before blending.
Finally, add cream, salt, and pepper. Once the cream is stirred in and warmed then add in parmesan cheese and basil and simmer (do not boil) for another 5-10 minutes.