Simple One-Pot Tomato Basil Soup

1.Heat the olive oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.

3.Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.

4.Pour in the diced tomatoes (with their juice), tomato sauce, vegetable or chicken broth, sugar, dried oregano, salt, and pepper.

5.Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

6.Remove the pot from the heat. If a smoother texture is desired for young children, carefully use an immersion blender to blend the soup until mostly smooth, or transfer in batches to a standard blender (venting the lid carefully).

7.Stir in the chopped fresh basil leaves. If using, stir in the heavy cream or milk now for a richer consistency.

8.Taste the soup and adjust salt and pepper as needed.

9.Serve hot, garnished with a sprinkle of grated Parmesan cheese, if desired.