Tomato Soup with a Twist of Yam and Cranberry

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and sauté for an additional minute until fragrant.

3.Stir in the diced yam and cook for about 5 minutes, allowing it to soften slightly.

4.Add the crushed tomatoes, vegetable broth, cranberries, dried basil, dried oregano, and sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the yam is tender and the cranberries have burst.

5.Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.

6.Return the blended soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through, about 5 minutes. Season with salt and pepper to taste.

7.Serve hot, garnished with a few whole cranberries or a drizzle of cream if desired.