Creamy tomato soup

1 small onion or 1/2 a medium onion, roughly chopped
1 carrot, shredded
4 cloves of garlic minced

In a pan saute these ingredients until the veggies are tender.

28 oz can of San Marzano tomatoes
14 oz can of chicken broth(reduced sodium is better)
1 tsp of salt
1 tsp of sugar
dash of pepper
1 palmful(roughly a tablespoon) of basil
1/2 palmful of oregano
1/2 tsp of crushed red pepper flakes
half and half

Add the rest of the ingredients to the pan and bring to a boil, all the while breaking up the tomatoes. Simmer covered for 30 minutes stirring occasionally. Pour into a blender and blend until smooth. When blended return to the pan, or put in a soup pan. Gradually add half and half until you reach your desired creaminess. Add more salt and pepper to taste if desired.