Tomato Basil Soup

Heat the olive oil in an extra large skillet or large saucepan over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add the basil, salt and pepper and cook, stirring, for an additional 2-3 minutes. Add the tomatoes, chicken broth and sugar. Increase temperature to medium-high heat and bring the mixture to a boil. Reduce to a medium-low heat and simmer for 30 minutes.
Remove the pan from the heat and let cool for 20 minutes. In batches, add the mixture to a blender or food processor. Liquefy or process until the mixture is smooth. Return to the skillet/saucepan and add the heavy whipping cream. Stir and warm the mixture over medium-low heat until heated through. Pour into bowls and serve warm. Top with Parmesan cheese and croutons.