Make soup by heating the olive oil in a large Dutch oven over medium heat.
Add the onions and carrots along with a pinch of crushed red pepper flakes, then cook, stirring often for 15 minutes, or until very softened.
Add the minced garlic and tomato paste, then cook, stirring constantly, for 1 minute.
Add the tomatoes, chicken stock, fresh basil, and sugar then bring to a boil, reduce the heat, and simmer uncovered, 30 to 40 minutes or until the tomatoes are tender.
Make the homemade croutons, if desired. Click link up for the recipe.
Add the cream then blend in blender or with an immersion blender until smooth and creamy.
Finish the soup by pouring it through a fine strainer then return to the Dutch oven.
Reheat on low until just hot. Taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and serve with homemade croutons and fresh basil, if desired. Enjoy.