To make the Tomato Basil Soup, in a 6- to 8-quart saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion and dried basil and sauté, stirring occasionally until softened, 10 to 12 minutes.
Add the tomatoes, including the purée, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
Remove soup from the heat. Purée the soup in the saucepan using a wand-type immersion blender; or, working in batches, purée in a blender or food processor fitted with a metal blade.
Return the puréed soup to the saucepan, add the cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper.
Ladle the soup into a warmed soup tureen or individual bowls, garnish with the fresh basil and serve immediately with the crostini resting on the rim of the bowl.
