Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups canned whole tomatoes
  • 2 cups vegetable broth
  • 1 teaspoon sugar
  • Salt and pepper, to taste
  • 1 cup heavy cream (optional)
  • 1/2 cup fresh basil leaves, roughly chopped

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Pour in the canned tomatoes with their juice and vegetable broth. Add sugar, salt, and pepper.
  4. Bring the mixture to a gentle boil then reduce heat and simmer for 15 minutes.
  5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
  6. If using, stir in heavy cream and chopped basil. Heat through for another 2 minutes.
  7. Taste and adjust seasoning as needed.