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.