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Ingredients
  • ⅓ cup extra-virgin olive oil
  • 5 carrots, peeled and chopped
  • 1 large yellow onion, chopped
  • 1 tablespoon dried basil
  • 3 cans (28 ounces each) whole Italian-style tomatoes in purée
  • 1 can (14 ½ ounces) low-sodium chicken broth
  • 2 cups heavy (whipping) cream
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons lightly packed fresh basil leaves, cut into fine ribbons
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