In a large pot, heat the extra-virgin olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until they become translucent. This should take about 5 minutes. Next, add the garlic and carrots. Sauté for an additional 4–5 minutes, or until the garlic is fragrant and the carrots begin to soften.

Pour in the whole peeled tomatoes with their juices. Use a wooden spoon to break them down a bit while mixing in the sautéed veggies. Pour in the low-sodium chicken stock, and sprinkle in the dried thyme and basil. Stir it all together—this mix is bound to make your kitchen smell divine!

Bring the mixture to a gentle simmer. Lower the heat and allow it to cook for 30 minutes. This gives the flavors a chance to meld beautifully. Stir occasionally, ensuring it doesn’t stick to the bottom.

Once the soup has simmered and the carrots are tender, it’s time to blend. If you have an immersion blender, use it right in the pot for a creamy texture. Alternatively, you can carefully transfer the soup in batches to a regular blender. Blend until you achieve a smooth consistency.

Now, return the blended soup to the pot (if using a regular blender) and set over low heat. Slowly stir in the heavy cream, ensuring it’s well incorporated. Allow it to warm for a few more minutes, then season with salt and freshly ground black pepper to taste.

Ladle the soup into warm bowls. You could also garnish it with a sprinkle of fresh basil or a swirl of cream. Pair it with your favorite bread, and watch everyone gather around for the feast!