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
Meanwhile, use a blender and blend until smooth tomatoes and red pepper, add to pot then season with salt and pepper.
Add stock then bring to a boil then reduce heat and simmer the soup covered for 30 minutes.
Add the tomato paste and fresh basil and simmer for another 30 minutes. Add the cream and stir to combine.
Serve immediately topped with the chopped basil and shredded parmesan cheese.
Keeps well in the refrigerator for a few days or can be frozen for several months. We don’t advise adding the parmesan cheese to the soup pot as it tends to melt and stick to the sides of the pot making it more difficult to clean. Keep it for a garnish!