We have 80 pounds of tomatoes in our garden just waiting to be eaten. Today, the temps dipped below 90 for the first time in weeks...maybe months? It's downright sweater weather. So I channel my inner Ina Garten and get to work. Ingredients 3 tablespoons good olive oil 1 1/2 cups chopped red onions (2 onions) 2 carrots, unpeeled and chopped 1 tablespoon minced garlic (3 cloves) 4 pounds vine-ripened tomatoes, coarsely chopped (5 large) 1 1/2 teaspoons sugar 1 tablespoon tomato paste 1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish 3 cups chicken stock, preferably homemade 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 3/4 cup heavy cream Croutons, for garnish Directions Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. Add the cream to the soup and process it in a blender, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons...or grilled cheese!