Tomato Basil Soup

- 2 Tbsp. butter
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves
- 1 tsp. rosemary
- dash crushed red pepper
- 1 tsp. salt
- 1 28 oz. can whole plum tomatoes
- 1 28 oz. can crushed tomatoes
- 1 6 oz. can tomato paste
- 2 14.5 can chicken broth
- 1 Tbsp. brown sugar
- 1 Tbsp. sugar
- 15 basil leaves
- 1 cup heavy cream
- salt and pepper to taste

Saute onion, carrots, garlic, rosemary, red pepper and salt in butter for 10 min.  Add whole tomatoes (with juice), crushed tomatoes, tomato paste, chicken broth and sugars.  Cook until carrots are tender.  Add basil leaves whole.  Blend in blender or with immersion blender.  Add heavy cream and season with salt and pepper to taste.  Heat to warm.

-Tricia Ware