Directions:

• Sauté Vegetables:

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant.

• Add Tomatoes and Seasonings:

  • Pour in both the whole peeled tomatoes and crushed tomatoes. Break up the whole tomatoes with a spoon.

  • Add sugar, dried basil, dried oregano, salt, and pepper. Stir to combine.

• Simmer:

  • Pour in the vegetable or chicken broth. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for about 15-20 minutes to allow the flavors to meld.

• Blend:

  • Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids.

• Add Cream:

  • Return the soup to the heat and stir in the heavy cream or half-and-half. Heat through but do not boil.

  • Add in 1/4 cup of parmesan

• Adjust Seasoning:

  • Taste the soup and adjust the seasoning, adding more salt or pepper if needed.

• Serve:

  • Ladle the creamy tomato soup into bowls. Garnish with fresh basil or parsley if desired.

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