Tomato Soup

In a 6-quart stockpot or Dutch oven, heat the oil, butter and pepper flakes over medium heat until the butter is melted. Add the chopped carrots and onion. Cook, uncovered, over medium heat, stirring frequently, until the vegetables are softened, 8 to 10 minutes. Add the garlic and basil. Cook and stir a minute longer.

Stir in the tomatoes, chicken stock, tomato paste, sugar, salt and pepper. Mix well. Bring to a boil, then reduce the heat. Simmer, uncovered, to let the flavors blend, 20 to 25 minutes.

Remove the stockpot from the heat. Using a blender, puree the soup in batches until smooth. To make a creamy tomato soup, slowly stir in heavy cream, stirring continuously to incorporate. Return the pot to the stove to heat through. Top servings with fresh basil and Parmesan cheese if desired. Test Kitchen Tip: You can also use an immersion blender to puree the soup in the stockpot.