Step 1

Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.

Step 2

Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering.  Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.

Step 3

Using an immersian blender, blend the soup adding the basil leaves.  Or you can blend in a blender.

Step 4

Return it to the pot. Stir in the cream.

Step 5

Taste and adjust salt and sugar. Add a little pinch of cayenne.

Step 6

Whisk in the sour cream if you like.

Step 7

Serve in bowls with basil ribbons, pesto, croutons, pecorino, or fresh little tomatoes (halved).