2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, minced 1 can (28 oz) crushed tomatoes 2 cups vegetable broth 1 teaspoon sugar Salt and pepper to taste Fresh basil leaves (optional) 1/2 cup heavy cream (optional)
Heat olive oil in a pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 1 minute.
Pour in the crushed tomatoes and stir well. Let the mixture simmer for 10 minutes, stirring occasionally so the tomatoes don’t stick to the bottom.
Add the vegetable broth and sugar to the pot. Stir to combine. Bring the soup to a gentle boil, then reduce heat to low and simmer for 15 minutes.
Season the soup with salt and pepper to taste. If you like, add a few fresh basil leaves for extra flavor. Stir and let it cook 5 minutes more.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Be careful with the hot liquid while blending.
If you want a creamier soup, stir in the heavy cream now. Return to low heat and warm through, but don’t let it boil after adding cream.
Ladle the soup into bowls. Garnish with more basil or a swirl of cream if desired. Serve warm with crusty bread or a grilled cheese sandwich.