2 large Spanish onions chopped
2 large carrots peeled and chopped
6 cups whole tomatoes (we used tomatoes that we had canned this summer)
2 T. sugar
1 cup cream
*I was going to use about 1/2 t. cumin but Emily wouldn’t let me
Start with a large pot that is going to fit the soup. Put in enough olive oil to cover the bottom of the pot. Put in your onions and carrots. Stir for about 5 minutes or so until they are soft on a medium heat. Add in the sugar (and cumin if you choose), stir. Now, add in the tomatoes and start to break them up with a wooden spoon. I let them hang out in the soup pot for about 10 minutes on a medium heat and continued to break them up. Once this is done turn off the heat, and add 1 cup of cream.
We chose to puree this mixture in the Cuisinart after this but you can keep it chunky too. It gets a little mealy when you puree it unless you keep it in the Cuisinart for a very long time or use a blender. Plenty of salt is needed at the end but it is a perfect bowl of soup for a cold day. I particularly like it accompanied with a Gruyere grilled cheese sandwich with caramelized onions.