Steps

1. In a 6 quart dutch oven, melt butter over medium heat. Butter should be foaming but not browning or burning. Add carrots, onion and garlic and stir occasionally for 10-15 minutes until vegetables turn soft and butter begins to brown.
2. Once the vegetables are soft, add in crushed tomatoes and juices, chicken stock, Parmigiano-Reggiano rind if using and stir to combine. With a wooden spoon, carefully crush the tomatoes against the side of the dutch oven. Allow broth to come to a brief boil and then reduce the heat to medium low for a simmer.
3. Cook for 1 and ½ hours, stirring occasionally until liquid reduces and becomes thicker.
4. Remove rind and discard. Taste broth and if acidic, add baking soda. Allow the broth to foam and stir until it stops. Taste again and continue to adjust for taste, a strong acidic taste should mellow out (brands of canned tomatoes can vary in acidity).
5. Turn off the heat and puree soup with an immersion blender until smooth.
6. Stir in cream, kosher salt (Diamond Crystal Kosher; use half amount and taste if using another brand), freshly ground pepper and cayenne pepper. Taste soup and adjust the level of salt and cayenne pepper as needed. Soup should taste flavorful but not salty.
7. Serve in bowl and garnish with chopped basil on top. Enjoy with grilled cheese if desired.