Written by John fenster
2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 cans (28 oz each) whole tomatoes 1 can (14 oz) diced tomatoes 1/2 cup tomato paste 4 cups vegetable or chicken broth 1 teaspoon sugar 1 teaspoon dried basil 1/2 teaspoon dried oregano Salt and pepper to taste 1/2 cup heavy cream Fresh basil leaves, chopped, for garnish
Set the olive oil in a big pot over medium-low heat. Put in the chopped onion and cook for about 5 minutes, until it gets soft.
Add the chopped garlic and cook for another minute or two, until the garlic smells good.
Add the tomato paste, chopped tomatoes, and whole tomatoes. Use a spoon or knife to cut the whole tomatoes into pieces.
Put in the sugar, dried oregano and basil, salt, and pepper. You can also use chicken broth. Mix things together well.
Once the soup starts to simmer, turn down the heat, cover it, and let it simmer for 20 to 25 minutes. This will give the tastes time to blend.
Now is the time to add the heavy cream if you want a creamier soup. If you need to, change the flavor.
Pour the soup into a blender and mix it until it is smooth. To use a blender without an immersion mixer, you can add the soup in small amounts at a time, being careful with hot liquids.