Start off by gathering all your ingredients on the counter. Dice your carrots and slice the onion finely. Mincing the garlic is optional, but I highly recommend it; it adds a delicious undertone to the bisque.

Heat 6 tablespoons of extra virgin olive oil in a large stockpot over medium heat. Once hot, add the diced carrots and sliced onion. Sauté them until they soften, which should take about 5-7 minutes. Stir often to prevent browning. The aromas will start dancing around your kitchen, and that’s the magic beginning.

Next, you’ll want to add the optional minced garlic, dried basil, and red pepper flakes into the pot. Stir them in for an additional minute. Letting it cook just a tad longer will release those delightful aromatic oils.

Now, it’s time to bring in the star of the show! Open the three cans of whole peeled Roma tomatoes. For a touch of elegance, crush the tomatoes slightly with your hands as you add them into the pot—this releases their natural juices beautifully. Stir and combine with your sautéed veggies.

Pour in the quart of low-sodium chicken broth. Bring the mixture to a simmer. Let it bubble away for about 20-30 minutes. This allows all those vibrant flavors to meld. You'll want to stir occasionally and enjoy the fragrant hints filling the air.

After simmering, take the pot off the heat. Using an immersion blender, puree the bisque until it's velvety smooth. If you don’t have one, carefully transfer the mixture in batches to a blender. Just be cautious about hot splashes!

Finally, return the blended bisque to heat and stir in the pint of heavy cream. Let it warm through for about 5 minutes, adjusting salt and pepper to your taste. A hint of freshness may be just what you need.