Instructions

• In a large stock pot, melt 1 tablespoon butter over medium heat.
• Add 1 medium chopped onion and sauté 5–7 minutes, until the onion is softened and translucent.
• Add 2 tablespoons minced garlic and cook 30–60 seconds, until fragrant (avoid browning the garlic).
• Add 2 medium chopped carrots and sauté 3–5 minutes, until the carrots begin to soften.
• Add 12 ounces tomato juice, both cans of diced tomatoes (2 × 14.5 ounces, undrained), 1/2 cup sun-dried tomatoes in oil (include the oil), 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup honey. Stir to combine.
• Increase heat to bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for 20 minutes.
• Stir in 2 cups half and half. Bring back to a gentle simmer over medium-low heat (do not boil) and simmer 15 minutes, stirring occasionally.
• Stir in 1/2 cup minced fresh basil. Puree the soup until smooth with an immersion blender, keeping the blender head fully submerged to avoid splattering. If you do not have an immersion blender, carefully transfer the hot soup in batches to a countertop blender (fill each batch no more than half full), remove the center piece of the lid or vent slightly to allow steam to escape, hold the lid with a towel, and blend until smooth; return blended batches to the pot.
• Reheat gently if needed, then serve.