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1. Fill a 4-quart pan halfway full of water and bring to boil. Drop in tomatoes and boil for a few seconds until the skins begin to split. Then remove them from the water to a large bowl. Cool and then remove skin, core them, chop them and put them back in the bowl. Do not remove seeds. Save any water and tomato juice in the bowl for later.
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2. In a 4-quart pan, heat olive oil over medium heat.
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3. Add onions and carrots and saute 10 minutes until very tender.
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4. Add garlic and cook 1 minute longer.
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5. Add chopped tomatoes (leave the juice and water in the bowl), sugar, tomato paste, basil, chicken stock, salt and peppers and stir well.
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6. Add water and juice that was saved from step #1. I have listed as 1 cup but if there is more or less add ALL of it.
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7. Bring to boil and then simmer uncovered for 40 minutes.
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8. At this time, if you have a hand blender, place in pan and blend till smooth but leaving tiny pulps of tomato for texture and taste. If you do not have a hand blender, remove soup to a blender and blend to the same consistency. Return to pan.
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9. Slowly add heavy cream to soup and cook of low heat for 5 minutes.
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Serve with hot buttered rolls or croutons.
