Finely dice the onions and carrots. Peel the tomatoes, cut them into quarters and remove the seeds. Then cut the tomato pulp into small cubes. Heat the oil in a saucepan and sauté the onions and carrots. Add the tomatoes and deglaze with the broth. Bring to the boil and cook for 20 minutes.
Use a blender to give the soup a homogeneous consistency. Stir in the tomato paste; mix the starch with Bonny Full Cream Evaporated Milk and use this mixture to thicken the tomato soup.
Bring the soup to a boil. Season with sugar, salt and pepper. Beat the cream until almost stiff. Serve the soup on plates and draw a cream spiral on the soup.