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1. In a large stockpot over medium to medium-high heat, saute onions, garlic and carrots in oil until they begin to get soft, 5 minutes.
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2. Add wine and stir, letting it cook down for a minute or two. Add bay leaf, crushed pepper, and basil. Add tomatoes and brown sugar, chicken stock, and stir. Bring to a boil, then turn the heat down to medium-low. Simmer for about 20 minutes.
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3. Remove from the heat and use an immersion blender to blend up the soup. I like a smooth soup with no chunks, but if you like it chunkier, you could skip this step. (Also, if you don't have an immersion blender, a normal blender or food processor will work, but do it in small batches, and be warned that the steam from hot soup in a blender can cause the top to pop off and drench your kitchen in tomato soup. Trust me, it's not fun to clean up.)
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4. Put soup back on the burner on low heat, and add half-and-half. Whipping cream would work also, but I like to keep it a little bit lighter with the half-and-half.
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Additions: One of the best things about this soup is its versatility. I've tried a few things to add some variety and here are my favorites:
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Balsamic vinegar - leave out the wine, and add 3 tablespoons balsamic vinegar instead.
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Red peppers - add 2 roasted red peppers (roughly chopped) when adding the tomatoes.
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Parmesan cheese - always good to add in the soup or as a topper.
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Pine nuts - toast some pine nuts and throw on the top. Yum.
