Instructions

• In a stock pot, melt 1tablespoon butter over medium heat.
• Add 1medium onion (chopped) and 2medium carrots (chopped). Sauté, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 5–8 minutes.
• Add 2tablespoons garlic (minced) and cook, stirring, until fragrant, about 30–60 seconds.
• Add 12ounces tomato juice, 2cans diced tomatoes (14.5 ounces each, undrained), 1/2cup sun-dried tomatoes (in oil), 1teaspoon salt, 1/4teaspoon black pepper, and 1/4cup honey. Stir to combine.
• Increase heat to bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Simmer, uncovered, for 20 minutes, stirring occasionally.
• Stir in 2cups half and half. Reduce heat to low so the soup stays hot but does not boil, and simmer gently for 15 minutes, stirring occasionally.
• Remove the pot from the heat and add 1/2cup fresh basil (minced).
• Puree the soup until smooth: use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender (do not overfill; vent the lid and cover with a towel) and blend until smooth. Return blended soup to the pot if needed.
• Reheat gently if necessary (do not boil). Taste and adjust seasoning with salt and/or pepper if desired, then serve hot.