Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, diced (150 g)
  • 2 garlic cloves, minced
  • 2 cans (14.5 oz / 400 g each) crushed tomatoes
  • 2 cups (480 ml) vegetable broth
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) fresh basil leaves, chopped
  • Optional: Grated Parmesan cheese for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
  2. Pour in crushed tomatoes and vegetable broth. Add sugar, and season with salt and pepper.
  3. Bring the mixture to a simmer and cook for 20 minutes to thicken the flavors.
  4. Use an immersion blender to purée the soup until smooth (or transfer in batches to a regular blender).
  5. Stir in the heavy cream and chopped basil. Cook for an additional 5 minutes over low heat, stirring occasionally.
  6. Taste the soup and adjust seasoning if necessary.