Steps

melt butter in a saucepan and saute the carrots and onions until the butter starts to brow

add the tomatoes and chicken stock. Bring to a simmer and cook until thick while stirring occasionally, ~20 mins

purée soup with an immersion blender until smooth

stir in the cream and season with salt, pepper, and cayenne to taste

chiffonade the basil and stir into the soup