Heat the oil in a large saucepan over a medium heat. When the oil is hot, add the diced onion and carrots. Cook for 5 - 7 minutes, stirring to prevent the onion sticking to the bottom of the pan.
Once the onion has softened and has become translucent, add a tablespoon of water and scrape any browned bits off the bottom of the pan. This will prevent it from sticking further and burning to the bottom of the pan. It also will add to the flavour.
Add the garlic and saute for one minute before adding the chopped tomatoes, stock, basil leaves, tomato puree, salt, sugar and pepper. Stir, turn the heat up and bring to the boil. Once it starts to boil, reduce the heat to a simmer and place the lid on the saucepan.
Simmer for 30 minutes, stirring occasionally.
Remove from the heat and use an immersion blender to blend the soup until it is smooth. Return the pot to the heat and add the light cream cheese. Stir until the cheese has melted and the soup is hot.
Taste & season further if required. Serve immediately with lots of freshly ground black pepper, some basil and 1/2 tablespoon of fat free yogurt.