Cut the onion and carrot into small pieces, and mince the garlic. Heat oil in a pot, cook the onion for about 3 minutes until soft, then add the garlic and carrot, and cook for 2 minutes.

Add the diced tomatoes and broth, bay leaves, a pinch of salt, and black pepper. Stir well, bring to a boil, then reduce to low heat and simmer for 20 minutes. (You can also use fresh tomatoes, just cut them into small pieces.)

Pour the tomato soup into a blender, or use a hand blender to blend the soup until smooth.

Pour the soup back into the pot, stir in the cream, and cook for another 2 minutes. Enjoy!