Ingredients
3 tablespoons unsalted butter
3/4 cup chopped yellow onions
1/2 cup chopped carrots
3/4 teaspoon minced garlic
1 small can tomato paste
2 tablespoons all-purpose flour
4 cups chopped, peeled, seeded tomatoes
1 cups vegetable stock
1/3 cup heavy cream
Salt and freshly ground pepper
2 tablespoons sugar
2 tablespoons apple cider vinegar
basil, for garnish

Instructions
In a large saucepan, melt the butter over medium-high heat. Add the onions, carrots, garlic, and cook, stirring, until the onions are soft and fragrant, about 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 1 minute. Add the tomatoes and stir well. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Use a hand-held immersion blender to puree the soup. Add the cream and cook for 3 minutes. Season, to taste, with salt and pepper.

In a small saucepan, add the vinegar and sugar. Stir to dissolve the sugar. Add to the soup.

To serve, ladle the soup into bowls and garnish with basil chiffonade.