Creamy Tomato Soup

Let’s make it

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened.
2. Add the garlic and tomato paste. Cook for 1 minute, stirring constantly so the paste does not scorch.
3. Add the tomatoes with their juices, broth, basil, salt, and pepper. Break up the tomatoes with a spoon.
4. Bring to a gentle boil, lower the heat, and simmer uncovered for 20 minutes, stirring occasionally.
5. Remove from the heat and blend with an immersion blender until smooth. Keep the blender head submerged to prevent hot splashes.
6. Stir in the cream and warm gently without a hard boil. Taste and add the optional sugar only if the tomatoes are very sharp.

Storing & reheating

Refrigerate within 2 hours in shallow covered containers for up to 3 days. Reheat thoroughly, stirring often.