Tomato Soup by Amy + Jacky

– 3 pounds (1396 g) field or roma tomatoes (cut in half horizontally)
– 3 cups (750 ml) unsalted chicken stock (vegan option: use vegetable stock)
– 3 (11 g) garlic cloves,finely chopped
– 1 (248 g) medium onion (chopped)
– 1 (102 g) carrot (chopped)
– 1/2 cup (125 ml) heavy cream (vegan option: use coconut milk)
– 2 tablespoons (30 ml) olive oil
– 1 tablespoon (14 g) unsalted butter (vegan option: use olive oil)
– 2 tablespoons (30 ml) fish sauce (vegan option: use regular soy sauce)
– 2 tablespoons (30 g) jasmine rice
– A pinch dried basil
– A pinch dried thyme
– Salt, sugar & ground black pepper to taste
– Fresh basil

Total Time: 50 min