3 tablespoons olive oil

2 onions, chopped

2 carrots, chopped

1 sweet pepper, chopped

3 cloves garlic, minced

4 pounds tomatoes, washed and chopped (Don’t bother to peel)

1 teaspoon honey

1/4 cup packed basil leaves

3 cups chicken stock

2 teaspoons sea salt

1  teaspoon black pepper

3/4 cup heavy cream

Heat olive oil over medium heat.

Add chopped onions, carrots and sweet pepper.  saute for about 10 minutes or until tender.

Add garlic and cook for 1 minute.

Add tomatoes, honey, basil, stock, salt & pepper.

Bring to boil and then simmer uncovered for 30-40 minutes, till tomatoes are very tender.

Add cream and process through blender till smooth and creamy.

Heat before serving and top with crunch croutons and fresh basil.