Fresh Cream of Tomato Soup

1 In a large Dutch oven over medium-low heat, heat the olive oil and butter.
2 Once warm, add the onions and carrots. Sautee until tender. (About 10 minutes.)
3 Add the garlic, and cook for a minute.
4 Add the tomatoes and their juices, along with the sugar, tomato paste, basil, vegetable stock, salt and pepper. Stir until combined, and bring the ingredients to a boil.
5 Once boiling, lower the heat and simmer, uncovered, for 30-45 minutes. The tomatoes will need to become very tender.
6 Remove the soup from the heat and add the cream.
7 In a food processor/blender/immersion blender, process the soup until smooth, then pour the soup into a fine mesh strainer to remove tomato seeds and other pieces of vegetable that will keep the soup from being smooth.
8 Once the soup has been strained and is smooth, enjoy immediately, chill or freeze.
9 When ready to eat, reheat soup in the microwave and serve with basil leaves as garnish on the side of the soup bowl.