Step 1

Heat the oil in a large pot over medium-high heat. Add the carrots and onion and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for one minute more.

Step 2

Add the tomatoes, stock, salt, and thyme and bring the pot to a boil. Lower the heat and simmer, uncovered, for 10 minutes, until the carrots are soft.

Step 3

Working in batches, blend the soup until it's smooth then return it to the pot. (You can also use an immersion blender.)

Step 4

Stir the cream into the soup then season to taste with extra salt and pepper, if needed.