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Heat 3 tbl of olive oil in a heavy-bottomed pot over medium-low heat, while resisting the deeply human urge to fuss with it nonstop. 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, 1 tbl salt and 2 tsp of 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.

Meanwhile, make parmesan crouton toasts. Preheat the oven to 400 degrees. Slice the baguette diagonally into 1/4-inch thick slices. Make as many slices as you like to serve with the soup. Place the slices on a sheet pan lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Sprinkle a thick layer of grated parmesan on the toasts and bake for 5 to 10 minutes, until the toasts are lightly browned. Cool to room temperature.

After the 30 to 40 minutes of simmering, add the cream to the soup and process it through a food mill or blender, discarding any dry pulp that remains. Reheat the soup over low heat just until hot and serve with the parmesan crouton toasts, and ignore any drive-by culinary nonsense from the sidelines.