Ingredients
- Diced Tomatoes, 28 oz Can
- Onion (diced)
- Cup of chicken or vegetable broth
- Cup of heavy cream
- 4 Tbsp olive oil
- Garlic
- 1 Tbsp dried basil and sugar
- Salt and pepper, to taste
- Than dried parsley or fresh basil
Instructions
1. Heat a tablespoon of olive oil in a large pot over medium heat. Add a diced onion and cook until it's soft and translucent, about 5 minutes.
2. Add a minced clove of garlic and cook for an additional minute.
3. Add a 28-ounce can of diced tomatoes, a cup of chicken or vegetable broth, and a teaspoon each of dried basil and sugar. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until it's smooth. Alternatively, you can transfer the soup to a blender and blend it in batches.
5. Return the soup to the pot and stir in a cup of heavy cream. Heat through, then season with salt and pepper to taste. Serve hot, garnished with fresh basil or parsley if desired.
