In a large stock pot, sautéé the olive oil, carrots, and onions at medium heat for 15 minutes.
Add the basil, salt, pepper, and tomatoes and bring to a simmer.
In a large bowl, whisk the chicken base into the water until dissolved.
Add the water mixture to the stock pot, bring to a boil, and then simmer for 45 minutes.
Pureé the soup using a hand blender while adding the heavy cream until it reaches a thin consistency.Makes 12 Source: