2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 (28-oz) can whole peeled tomatoes

1 cup vegetable broth

1 tsp sugar

1/2 tsp dried basil

1/2 tsp dried oregano

Salt and pepper to taste

1/2 cup heavy cream (optional)

Fresh basil leaves for garnish (optional)

Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Pour the can of whole peeled tomatoes into the pot, breaking them up with a wooden spoon or spatula. Add the vegetable broth, sugar, dried basil, and dried oregano. Season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally.

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.

Stir in the heavy cream (if using) and heat the soup until warmed through. Do not let the soup boil once the cream has been added.

Serve the soup hot, garnished with fresh basil leaves if desired. Enjoy!