Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 teaspoons minced or pressed fresh garlic ((about 2 large cloves))
  • 2 bay leaves
  • 3 (14.5 oz) cans diced tomatoes, not drained
  • 2 cups vegetable broth (or sub with chicken broth)
  • 2 tablespoons brown sugar
  • Kosher salt and ground black pepper, to taste
  • ½ cup cream or half-and-half, at room temperature
  • ¼ cup chopped fresh basil ((or use about 1 tablespoon of dried basil in a pinch))

Instruction

  • In a large pot, heat olive oil over medium-low heat. Add onion and sauté until tender, about 3-5 minutes. Add garlic and cook until fragrant, about 30 more seconds.
  • Stir in bay leaves. Add tomatoes, broth, and brown sugar.
  • Bring the soup to a boil, and then reduce the heat to low. Simmer (uncovered) over low heat for about 15 minutes.
  • Remove the bay leaves from pot.
  • Use an immersion blender (or a regular blender in batches) to puree the soup until it reaches the desired consistency. You can leave some chunks of tomatoes, or make it completely smooth.
  • Stir in the cream and basil until well combined. Serve warm.