• Place olive oil in a large saucepan or stockpot over medium heat. Add onions, garlic, and carrots. Cook until onions are translucent in color (about 7-10 minutes).
• Add crushed tomatoes and tomato paste. Stir and increase heat to medium-high. Bring mixture to a boil.
• Add basil leaves, oregano, bread, salt and pepper. Add 5-6 cups stock, depending on how thick you want the bisque to be. Stir and reduce heat to medium-low. Simmer for 20 minutes.
• Using an immersion blender, process the bisque until smooth.
• Stir in heavy cream.
• Garnish with Sour Cream Topping

For the Sour Cream Topping

• In a small bowl, combine the sour cream and milk. Stir until smooth.