Tanya's Tomato Bisque

Step 1 -In a large pot over medium heat, melt the butter.

Step 2 -Add the carrots and the onions to the melted butter and cook, while stirring, until the onions are translucent, about 5 minutes.

Step 3 -Stir the tomatoes and their juices, the bay leaves, the olive oil, the salt, the pepper, and the chicken stock into the veggie mixture and bring to a boil.

Step 4 -Reduce the heat to a simmer and cook the soup until the carrots are tender, about 30 minutes.

Step 5 -Transfer the pot from the heat. Transfer the bay leaves from the soup and discard them.

Step 6 -Add 6 of the basil leaves to the soup.

Step 7 -Use an immersion blender to blend the soup until it is smooth. Alternatively, transfer the soup to a blender, let it cool briefly, and blend until it is smooth. Return the puréed soup to the pot.

Step 8 -Pour 1 cup of the heavy cream into the soup and stir until it is fully incorporated.

Step 9 -Ladle the soup into bowls and drizzle them with the extra heavy cream.

Step 10 -Serve the soup garnished with the extra basil leaves.