Classic Tomato Soup

1Heat the olive oil (2 tablespoons) in a large soup pot over medium heat. Add the diced onion (1 large) and garlic (2 cloves), and sauté until they are soft and fragrant, about 5 minutes.

2Stir in the roughly chopped ripe tomatoes (4 cups) and tomato paste (1 tablespoon) to the pot. Cook for another 5 minutes, allowing the tomatoes to break down slightly.

3Pour the vegetable broth (4 cups) into the pot, and add the sugar (1 teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon). Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes. The flavors will meld together as it simmers.

4After the soup has simmered, use an immersion blender to puree the soup directly in the pot until it reaches a smooth consistency. Alternatively, you can carefully transfer the soup to a blender in batches to puree.

5Stir in the heavy cream (½ cup) and allow the soup to heat through for another 5 minutes, ensuring not to bring it to a boil.

6Taste and adjust the seasoning with additional salt (1 teaspoon) and pepper if needed.

7Serve hot, garnished with fresh basil leaves. Enjoy your classic tomato soup with a side of toasted bread or a grilled cheese sandwich.