Servings: Unknown

Ingredients

Quantity	Unit	Ingredient
3	Cloves	Garlic
4	Oz	Unsalted Butter
4	Large	Carrots
2	Medium	Yellow Onions
3	28 Oz. Cans	Whole Tomatoes
4	Cups	Chicken Stock
1/4	Tsp	Baking Soda
8	Oz	Heavy Cream
1/2	Oz	Basil Leaves
-	-	Salt
-	-	Black Pepper
-	-	Cayenne

Instructions

1. Finely chop the carrots, onions, and garlic
2. In a large ($6$ Quart) pot, melt the butter over medium heat until it foams
3. Add the garlic, carrots and onions
4. Cook until the butter starts to brown. Approximately 15 minutes
5. Add the tomatoes and chicken stock, bring to boil, then simmer
6. Cook, stirring occasionally, until thick. Approximately $1 1/2$ hours
7. If the broth is acidic, add baking soda
   1. Repeat until desired taste is achieved
8. Puree with an immersion blender
9. Stir in heavy cream and spices