Roma Tomato Soup

This is a great thick and creamy tomato soup very similar to the one at Nordstrom’s Cafe. Serves 15.
6 T. olive oil
4 large carrots, sliced
1 large onion, sliced
1 T. dry basil leaves
3 (28- to 32-oz.) cans whole peeled roma tomatoes, or 1 (6-pound. 7-ounce) can whole peeled roma tomatoes
1 quart chicken broth
1 pint heavy or whipping cream
Salt and pepper, to taste

Place olive oil in a 6-quart saucepan and heat over medium-high heat. Add carrots, onion and basil and cook 10 to 15 minutes or until vegetables are soft. Add tomatoes and broth and simmer 20 minutes.

Remove from heat and allow to cool slightly. Puree soup in food processor, in batches, until smooth; return to saucepan. Stir in cream and heat, over low heat, just until heated through. Season, to taste, with salt and pepper.