Makes 6 cups

7 carrots, peeled and chopped
2 tablespoons butter
2 teaspoons salt
2 cups water
1 28-ounce can of whole peeled tomatoes
1/3 cup cream
¼ teaspoon ground black pepper

Optional Toppings
Crispy onions
Basil

1. Put carrots in a large saucepan with 1 tablespoon butter, salt, and water and bring to a boil.
2. Reduce heat to simmer, add tomatoes, and cook for approximately 20 minutes. Remove from heat and let cool.
3. Carefully pour contents of saucepan into a blender and blend until smooth.
4. Return soup to saucepan, add cream, pepper, and remaining butter, and reheat.
5. Pour soup into bowls and top with crispy onions or basil.