Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place canned tomatoes, with their juice, into a cambro.
Pulse with an immersion blender, while constantly attended, to gently crush the tomatoes into rustic 1" chunks. Set aside.
Heat Blended Oil in a stockpot or kettle over medium heat, about 2 minutes.
Add carrot, onion and dried basil.
Cook, while stirring occasionally, until vegetables are cooked through and almost mushy.
Add crushed tomatoes, with their juice, water and tomato paste.
Whisk until thoroughly combined and tomato paste dissolves.
Bring to a boil, then reduce to a simmer.
Monitor the heat and continue to simmer over medium, while stirring occasionally. For a 3 or 6 can batch, simmer 60 minutes. For a 9 can batch or more, simmer 90 minutes.
Remove from the heat. Cool slightly.
Carefully blend with an immersion blender on high speed, while constantly attended, until a grain free, smooth, velvety consistency is achieved, about 5-8 minutes.
Add remaining ingredients.
Whisk together until fully incorporated and they are evenly distributed throughout the soup. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Hold for service.
-OR- Cool completely. Cover, label, date and store refrigerated.
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