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Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.
Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it’s gently simmering. Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.
Using an immersian blender, blend the soup adding the basil leaves. Or you can blend in a blender.
Return it to the pot. Stir in the cream.
Taste and adjust salt and sugar. Add a little pinch of cayenne.
Whisk in the sour cream if you like.
Serve in bowls with basil ribbons, pesto, croutons, pecorino, or fresh little tomatoes (halved).