Ingredients
- 2 tablespoons olive oil
- 1 medium, yellow onion diced
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 cup low-sodium vegetable broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
- Add the minced garlic to the pot and sauté until fragrant, about 1 minute.
- Stir in the crushed tomatoes, vegetable broth, sugar, basil, and oregano. Season with salt and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream until well combined. Cook for an additional 5 minutes.
- Use an immersion blender to purée the soup until smooth. Adjust the seasoning if necessary and serve hot.
