Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons, 6g)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 4 cups vegetable broth (950ml)
  • 1 teaspoon dried basil (5ml)
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon red pepper flakes (optional) (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream (120ml)
  • 1 tablespoon sugar (15ml)
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Stir in crushed tomatoes, diced tomatoes, vegetable broth, basil, oregano, and red pepper flakes (if using). Season with salt and pepper.
  3. Bring to a simmer, then reduce heat and cook for 25 minutes, stirring occasionally.
  4. Use an immersion blender to blend the soup until smooth. (If using a regular blender, let the soup cool slightly, then blend in batches, being careful with hot liquids).
  5. Stir in heavy cream and sugar. Taste and adjust seasonings as needed.
  6. Ladle into bowls and garnish with fresh basil leaves, if desired.