Ingredients

• olive oil - 2 tablespoons
• onion - 1, chopped
• garlic - 2 cloves, minced
• canned tomatoes - 28 ounces
• vegetable broth - 2 cups
• sugar - 1 teaspoon
• salt - to taste
• black pepper - to taste
• basil - 1 teaspoon, dried
• cream - ½ cup (optional)

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add chopped onion and sauté until translucent, about 5 minutes.

3. 3.

   Stir in minced garlic and cook for an additional minute.

4. 4.

   Add canned tomatoes (with juice), vegetable broth, sugar, salt, pepper, and basil.

5. 5.

   Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.

6. 6.

   Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

7. 7.

   If desired, stir in cream for a richer flavor.

8. 8.

   Serve hot, garnished with fresh basil or croutons.