Creamy Tomato and Roasted Pepper Soup

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2 tablespoons olive oil

1 Vidalia onion, chopped

1 carrot, chopped

2 cloves garlic, chopped

Kosher salt and freshly ground black pepper

1 tablespoon tomato paste

1 (14.5-ounce) can fire-roasted diced tomatoes

1 (12-ounce) jar roasted red peppers, drained and chopped

2 1/2 cups chicken broth

2 teaspoons sugar, optional

1/2 cup half-and-half

1/4 cup chopped fresh basil, plus more for garnish