Sopa o Crema de Tomate con Albahaca (Tomato and Basil Soup)

Ingredients

• 2 tablespoons butter 
• 14 ounce canned tomatoes whole canned
• 1  carrots diced peeled
• 0.3 cup basil fresh
• 3 cloves garlic minced
• 0.5 teaspoon ground cumin 
• 0.3 cup heavy cream plus more for serving
• 2 tablespoons olive oil 
• 1 small onion diced
• 0.3 teaspoon oregano dried
• 4 servings pesto for serving
• 4 servings salt and pepper 
• 0.5 tablespoon sugar 
• 1 cup vegetable broth 

Equipment

• frying pan
• blender

Directions

1. In a medium pan, heat the olive oil and butter over medium-low heat.
2. Add the carrots, onion and garlic, cook until tender, about 8 minutes.
3. Add the canned tomatoes with the juice, vegetable broth, salt, pepper, cumin, oregano and sugar.Cook about 20 minutes or until the vegetables are soft.
4. Add basil and cream.
5. Place in a blender and blend until smooth.
6. Garnish with 1 tablespoon pesto and a drizzle of heavy cream.