Cream of Tomato Soup

3 Tablespoons good olive oil
1 1/2 cups chopped onions
2 carrots, unpeeled and chopped
1 Tablespoon minced garlic (3 cloves)
4 pounds tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 Tablespoon tomato paste
1/4 cup chopped fresh basil leaves
2 cups chicken broth
1 Tablespoon kosher salt
2 teaspoons ground pepper
1/2 cup heavy cream

Heat olive oil in a large, heavy bottomed pot over medium low heat. Add the onions and carrots and saute for 10 minutes, until tender. Add the garlic and cook for 1 minute. Add tomatoes, sugar, tomato paste, basil, chicken broth, salt and pepper and stir well. Bring soup to a boil, lower the heat to simmer, cook uncovered 30 to 40 minutes. Add the cream to the soup.

Tip: Crush tomatoes before cooking or used canned crushed tomatoes.
Tip: Add artichoke hearts for a totallyl unique soup! Delicious!!!