Drizzle olive oil in a saucepan over medium heat. Add onion and carrot, and cook until softened, about 8-10 minutes.
Stir in the fresh tomatoes and chopped garlic. Season with salt and pepper. Add the diced tomato, including the juice, and stir everything together.
Add the vegetable broth and simmer for 10 to 15 minutes over low heat.
Use an immersion blender to blend the soup to a creamy consistency. If you do not have an immersion blender, you can transfer to a traditional blender and return the soup to the pot when blended. Be careful - it will be hot!
Finish by stirring in the cream and adjusting the seasoning. Mix together and cook for 5 minutes longer, until warmed through.
Serve topped with your favorite garnishes - croutons, freshly chopped basil leaves, and lemon zest. Finish with a light drizzle of olive oil.