Heat the olive oil in a large pot on the stove over medium heat. Add in chopped carrots and onions and cook for about 10 to 12 minutes, stirring often.
Add enough water to tomatoes to make 3 ½ cups. Stir tomato mixture, tomato paste, Italian Herb seasoning, sugar, salt and pepper into the pot on the stove. Bring to a boil, then lower the heat to medium low heat. Simmer, uncovered, for 30 minutes.
Top each serving with a dollop of plain Greek yogurt or sour cream, if desired. Float herb croutons on soup or serve on the side.
Sage Croutons
Preheat oven to 400ºF.
Trim crusts from whole grain bread.
In a small bowl, whisk together olive oil, garlic and sage.
Brush oil mixture on both sides of the bread. Place on a baking sheet.
Bake for 6 minutes, flipping over at the 3 minute mark. Cut each slice of bread into 4 triangles.