Sauté the base:
Heat olive oil in a large pot over medium heat. Add chopped onion and carrot, cooking for 5–7 minutes until soft. Stir in garlic and cook for 1 more minute.

Add tomatoes and simmer:
Add the canned tomatoes (with juice), tomato paste, sugar, stock, and herbs. Stir and bring to a boil. Reduce heat and simmer for 20 minutes, uncovered, until the veggies are soft and the flavours have deepened.

Blend until smooth:
Use a stick blender to purée the soup until smooth, or transfer to a blender in batches. Return to pot and reheat gently.

Add cream and season:
Stir in cream (if using) and season with salt and pepper to taste.

Garnish and serve:
Ladle into bowls and garnish with fresh basil or a swirl of cream. Serve hot with grilled cheese or crusty bread.

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