Tomato Basil Soup

1 onion chopped
2 carrots grated
3 Tbs. butter
3 - 14.5 oz cans diced tomatoes
1/4 cup chopped fresh basil
(or 3 Tbs. dry basil)
2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
3 tsp. ckn bouillon (or 3 cubes)
3 cups water
3 Tbs. uncooked a cini di pepe
3/4 cup whipping cream

Saute onion and carrots in butter in medium saucepan until onion is translucent. Add tomatoes, basil, sugar, salt and pepper. Bring to a boil and reduce heat. Simmer covered for 10 min. Cool completely. Process in blender until smooth. Add chicken bouillon and water to a boil in small saucepan. Add pasta and reduce heat. Cook 7 minutes or until pasta is all dente (or double in size). Add pureed mixture. Add whipping cream. Cook until heated through.