Tomato Soup

I bought a lot of vine ripened tomatoes last week because they were on a great sale at HEB, that left me trying to figure out what to do with them. My first thought was a tomato soup and after searching through various recipes I decided on this recipe from Ina Garten. We both liked this soup but we didn't love it, I thought it had too many onions in it and Randal thought there was too much garlic.
 

3 tablespoons olive oil
1 1/2 cups chopped red onions
2 carrots, chopped
1 tablespoon minced garlic
4 pounds vine-ripened tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup chopped fresh basil leaves

3 cups chicken stock

1 tsp salt
1 tsp black pepper
3/4 cup heavy cream

With a sharp knife mark an x in the top of each tomato and place into a large bowl.  Cover the tomatoes with boiling water and leave for 5 minutes.  

Remove the tomatoes from the water and remove the skin and roughly chop the tomatoes.

In a large pan heat the olive oil and add the onions and carrots, cook for 10 minutes.  Add the garlic, chopped tomatoes, tomato paste, sugar, basil, chicken stock and salt and pepper.  Simmer for 40 minutes.

Add the cream to the soup, then in batches run the soup through a food processor.