Heat olive oil in large heavy bottomed pot over medium low heat. Add onion and carrots and sauté until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper and stir well. Bring the soup to a boil, lower the temperature, and simmer uncovered for 30-40 minutes until the tomatoes are very tender.
Add the cream to soup and process in food processor, food mill or blender.
Reheat the soup over low heat and serve with julienned basil leaves and/or croutons.
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