Creamy Tomato Basil Soup

Melt butter in a large pot over medium heat until it begins to foam. Stir in the diced onions and carrots and season with 1 teaspoon of kosher salt. Cook, stirring occasionally, until the butter begins to brown on the bottom of the pot, about 15 minutes.
4 ounces unsalted butter, 4 large carrots, 2 yellow or sweet onions
Pour in the cans of crushed tomatoes, followed by the broth. Bring the entire mixture to a simmer then lower the heat to low. Continue cooking, stirring occasionally, for about 30 minutes to allow the flavors to develop and the soup to thicken. (see note)
3 28-ounce cans crushed tomatoes, 4 cups chicken or vegetable broth
Purée the soup with an immersion blender or in a traditional blender until smooth. If using a traditional blender, be sure to leave a hole in the lid for the steam to escape while blending or wait until the soup has cooled until no longer steaming.
Return the soup to the pot, season with the remaining salt, black pepper, and cayenne. Stir in the heavy cream, taste for seasoning, and adjust if necessary.
2 ½ teaspoons kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon cayenne pepper, 1 cup heavy cream
Stir in the fresh basil, serve with a grilled cheese or crusty bread, and enjoy!
1 cup fresh basil leaves