Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 large, chopped
• Garlic cloves - 3, minced
• Canned tomatoes - 2 cans (28-ounce each), crushed
• Vegetable broth - 2 cups
• Heavy cream - 1 cup
• Sugar - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Fresh basil leaves - ¼ cup, chopped for garnish

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 another minute.

4. 4.

   Add crushed tomatoes, vegetable broth, sugar, salt, and black pepper.

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.

7. 7.

   Stir in heavy cream and gently heat until warmed through.

8. 8.

   Serve hot, garnished with fresh basil leaves.

Nutritional Facts