1. In a large soup pot, saute the carrots and onion in the olive oil until softened, about 5 minutes. Add the garlic, tomatoes and 4 cups of the broth. Bring to a boil, cover and reduce the heat to simmer. Simmer for about 30 minutes, stirring occasionally.
2. Combine the flour, cornstarch or arrowroot with the remaining 1/2 cup broth and stir to dissolve. Quickly stir this mixture into the soup and bring to a boil, stirring constantly.
3. Using an immersion blender, or in batches in a regular blender, puree the soup. When it is totally pureed, add the fat-free half-and-half, salt, pepper and chopped basil. Bring to serving temperature.
Each cup contains approximately: Original Recipe: 208 calories; 17 gm fat; 47 mg cholesterol; 795 mg sodium; 12 gm carbohydrates; 4 gm protein; 3 gm fiber. Revised Recipe: 90 calories; 2 gm fat; 0 mg cholesterol; 354 mg sodium; 14 gm carbohydrates; 5 gm protein; 2 gm fiber.