Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute more.
Add the tomatoes, sugar, tomato paste, basil, stock, salt and pepper, and stir well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and stir. Process with an immersion blender or in an upright blender in batches until very smooth. Reheat the soup over low heat just until hot, and serve with julienned basil leaves and/ or croutons.
From http://www.foodnetwork.com/recipes/ina-garten/cream-of-fresh-tomato-soup-recipe/index.html, retrieved 10/18/10.