Creamy Tomato Soup

Creamy Tomato Soup
4 TbL. Butter
2 Onions Sliced Thinly
1 carrot, peeled and chopped
6 cloves of garlic coarsly chopped
2 28 cans diced tomatoes
1 small can diced tomato
8 large basil leave, slivered
Pinch of Sugar
Salt and freshly ground pepper, to taste
4 cups chicken stock
1/2 tsp. ground allspice
2 cups heavy whipping cream

Melt butter in large soup pot. Add onions, carrot, and garlic. Cook over medium heat for about 10 minutes or until the vegtiables have softened.

Add the tomatoes with the juice, basil, sugar and salt and pepper. Cook for 5 minutes. The add stock and allspice and bring to slow boil. Reduce heat and partially cover and simmer for close to an hour.

Puree soup in batches in blender (I prefer to leave the soup in the pot and use an immersion blender.) Return all pureed soup to pot and ad the cream and correct the seasonings. Heat through and enjoy.