Heat the olive oil in a large, deep stock pot over medium heat.

Add the onion and carrots and saute for 8-10 minutes, until tender.

Add the garlic and cook for 1 minute.

Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well.

Bring the soup to a boil, lower the heat, and simmer, uncovered, for about 30 minutes, until the tomatoes are very tender let it cook down.

In a blender or food processor blend until pureed and smooth.
Return to the pot, over medium heat and then add the cream and stir to combine.

Season to taste with salt and pepper.

Serve with raisin bread and some grilled chicken drumsticks or that which you see fit