1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup carrots, diced
1 28-ounce can diced tomatoes
2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon sugar
1 tablespoon dried basil
Salt and black pepper to taste
1/2 cup cream (optional)
Heat olive oil in a large, heavy saucepan over medium heat. Add onion and garlic and cook for 3 minutes, stirring occasionally.
Add carrots and cook another 5 minutes or until vegetables soften. Add tomatoes, chicken broth, Worcestershire sauce, sugar and basil. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes. Taste, then season as desired with salt and black pepper. Transfer to a blender and puree in batches until smooth. Stir in cream and serve.