• 4 Tbsp. unsalted butter
• 3-4 cloves garlic, finely chopped
• 1 medium yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 4 Tbsp. tomato paste
• 2 cups vegetable stock
• 1 heaping cup basil, roughly chopped
• 2 tsp orange zest
• 2 Tbsp. orange juice
• ¼ cup heavy cream
• 1 28 oz can whole, peeled tomatoes in juice, crushed with hands or potato masher
• 1 ½ tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste

To garnish the soup:

• Crème fraîche
• Bacon
• Chives