1. Start by melting the butter in a large pot over medium heat. When it’s shimmering, add the chopped onion and sauté until soft and translucent, about 5 to 7 minutes. You want to coax out that sweetness without browning—think gentle warmth, like a slow afternoon on the porch.
2. Add the minced garlic and diced carrot to the pot. Cook for another 3 to 4 minutes, stirring occasionally, until the garlic is fragrant and the carrot begins to soften. This is where the layers of flavor start building.
3. Pour in the chopped tomatoes along with their juices. Stir everything together and let it simmer for about 10 minutes, allowing the tomatoes to break down and the flavors to mingle.
4. Pour in the broth, then add the sugar, smoked paprika, and basil. Season with a pinch of salt and pepper, remembering you can always adjust later. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. This slow simmer is the heart of the process—much like the pot roasts Mama Lu used to tend, it lets the flavors deepen and mellow.
5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot.
6. Stir in the cream or coconut milk if you want a richer texture. Taste and adjust the seasoning—sometimes a little extra salt or a pinch more sugar can make all the difference.
7. Warm the soup through on low heat for another 5 minutes. Keep an eye on it so it doesn’t boil after adding the cream.
8. Ladle the soup into bowls, garnish with fresh basil or parsley, and serve warm. If you’re anything like me, you’ll want to grab a biscuit or a crusty piece of bread to dunk right in.

One tip from my childhood kitchen: always stir the soup gently and keep the heat moderate. Mama Lu used to say, “Good things come slow, and so does good soup.” That patience really pays off in the depth of flavor.