1. In a large pot, heat olive oil over low medium heat and add onion, garlic and cook for 5 minutes. Add carrots and cook for 15 minutes.
2. Meanwhile, use a blender and blend tomatoes and red pepper until smooth, add to pot then season with salt and pepper.
3. Add stock, bring to a boil then reduce heat and simmer the covered soup for 30 minutes.
4. Add the tomato paste and fresh basil, simmer for another 30 minutes. Add the cream and stir to combine.
5. Serve immediately, topped with chopped basil and shredded parmesan cheese.

*Recipe courtesy of DelFresco Pure