Classic Creamy Tomato Soup

Ingredients

• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 28 ounces Canned crushed San Marzano tomatoes
• 2 cups Chicken or vegetable broth
• 0.25 cup Fresh basil leaves
• 0.5 cup Heavy cream
• 1 teaspoon Granulated sugar(optional)
• 0.5 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1

   Melt the butter in a large pot or Dutch oven over medium heat.

2. 2

   Add the diced onion and cook until translucent and soft, about 5 minutes.

3. 3

   Stir in the minced garlic and dried oregano, cooking for another 60 seconds until fragrant.

4. 4

   Pour in the crushed tomatoes and broth, then add the sugar to balance the acidity.

5. 5

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

6. 6

   Stir in the fresh basil leaves and remove the pot from the heat.

7. 7

   Use an immersion blender to puree the soup until completely smooth.

8. 8

   Stir in the heavy cream and season with salt and pepper before serving warm.