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1
Preheat oven to 450 degrees.
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2
Strain the diced tomatoes, reserving the juice and spread on a baking sheet (I sprayed mine with Pam just to be sure it did not stick).
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3
Add to the tomatoes the carrots and garlic.
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4
Salt and Pepper to taste and drizzle with about 1 1/2 T olive oil.
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5
Stir well.
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6
Place in oven and roast for about 35 to 45 minutes (ovens do vary, mine is really old so yours may not take quite that long).
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7
As the tomato mixture is roasting, heat remaining olive oil and 1 T Butter in a stockpot.
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8
Saute onions on medium heat for about 10 minutes or until they start to turn a light brown.
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9
Set aside to cool until the tomatoes are ready to use.
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10
When the tomatoes are ready add them to the stockpot with the onions.
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11
Add the reserved juice, tomato sauce, the chicken broth, bay leaf and butter and red pepper flakes.
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12
Simmer for about 20 minutes on low.
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13
When done let cool for a few minutes.
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14
Remove the bay leaf.
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15
Using a blender or a handheld immersion blender, blend until your desired consistency, we like ours just a little chunky.
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16
When done add back to the stockpot and add the cream and basil and heat on low until all of the cream is incorporated.
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17
Serve topped with parmesan cheese if using.
