In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes
In a large skillet over medium heat, heat oil. Add crushed tomatoes, basil, and crushed red pepper flakes and stir until combined and warmed through, 3 minutes
Rør resten af mælken i sammenmed bouillonen. Pisk æg og vand sammen i en dyb tallerken. Server de varme karbonader sammenmed ærter og gulerødder, kartofler og familiens yndlingssennep
