Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes (800g each)
  • 4 cups vegetable broth (950 ml)
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon sugar
  • Salt and black pepper to taste
  • ½ cup heavy cream (120 ml)
  • Optional toppings: Fresh basil leaves, croutons, grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large pot. Sauté onion until softened, then add garlic and cook until fragrant.
  2. Add crushed tomatoes, vegetable broth, basil, oregano, red pepper flakes (if using), and sugar to the pot. Season with salt and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  3. Carefully use an immersion blender to blend the soup until smooth. Alternatively, transfer soup to a regular blender in batches and blend (use caution when blending hot liquids!).
  4. Stir in heavy cream and heat through gently. Do not boil.
  5. Ladle soup into bowls. Garnish with fresh basil, croutons, and Parmesan cheese, if desired. Serve hot.