Directions

1. Heat olive oil in a large soup pot.
2. Saute garlic and onions until wilted and slightly brown.
3. Add tomato paste and stir until it caramelizes.
4. Add chicken stock, carrots, canned tomatoes, salt, pepper and sugar.
5. Let it simmer for 20 minutes on low heat.
6. Turn off heat and puree soup.
7. Add cream and check seasoning.
8. Serve.
9. Chop challah bread into one-inch squares and toast in 350 degree oven for 4 or 5 minutes.
10. Pour soup into cups, dot with butter and sprinkle with croutons before serving.