Creamy Tomato Soup

Instructions

1. 1
   Heat olive oil in a large pot over medium heat. Add onion and a pinch of salt; cook until soft, about 4-5 minutes. Add garlic and cook 1 more minute.
2. 2
   Stir in chopped fresh tomatoes and canned tomatoes with juices. Break up tomatoes with a spoon. Add basil, oregano, sugar if using, salt, pepper, and red pepper flakes.
3. 3
   Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, 20-25 minutes until tomatoes are soft and flavors blossom.
4. 4
   Remove from heat and blend soup with an immersion blender until completely smooth. (Or carefully transfer to a blender in batches and blend until velvety.)
5. 5
   Return soup to low heat, stir in heavy cream and butter. Simmer 2-3 minutes until creamy and hot. Taste and adjust seasoning as needed.
6. 6
   Serve hot, garnished with fresh basil, extra cream, or a drizzle of good olive oil. Enjoy!