Classic Creamy Tomato Soup

1.In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent, stirring occasionally.

2.Add the minced garlic and olive oil to the pot and cook for another 1 minute until fragrant, being careful not to burn the garlic.

3.Add the peeled and chopped tomatoes to the pot along with the vegetable or chicken broth. Stir in the sugar, dried basil, and dried oregano. Season with salt and freshly ground black pepper to taste.

4.Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the tomatoes are very soft and the flavors have melded.

5.Remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.

6.Stir in the heavy cream and gently reheat the soup over low heat for 3-5 minutes. Adjust seasoning with additional salt and pepper if needed. Do not boil once cream is added to prevent curdling.

7.Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with croutons on the side if desired.