Cream of Tomato Soup

(Aunt Renie)

4 Tbsp butter
1-2 onions thinly sliced
2 carrots, peeled and shredded
6 cloves garlic, crushed (use less, six is too strong)
2 cans (28 oz each) crushed tomatoes
1 can (15 oz) whole tomatoes
1 Tbsp basil
1 Tbsp sugar
1/2 tsp ground allspice
salt and pepper to taste
4 cups chicken broth
1-2 cups cream (fat-free half & half or whipping cream)

Melt butter and saute onions and garlic over medium heat for about 10 minutes. Add carrots, tomatoes and juice, basil, sugar, salt, and pepper. Cook 5 minutes. Add chicken broth and allspice and slowly bring to a boil. Reduce heat, partially cover and simmer for 50 minutes. Let cool slightly and puree with an immersion blender.