Instructions

1. 1

   Wash and roughly chop fresh tomatoes. Dice the onion and mince the garlic.

2. 2

   In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.

3. 3

   Add minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. 4

   Stir in chopped fresh tomatoes, vegetable broth, and sugar. Bring mixture to a simmer.

5. 5

   Reduce heat to low, cover pot, and simmer for 15-20 minutes until tomatoes are very soft and broken down. Stir occasionally.

6. 6

   Remove pot from heat. Carefully blend soup using immersion blender until smooth. If using regular blender, transfer in batches and be cautious with hot liquids.

7. 7

   Return blended soup to pot if using regular blender.

8. 8

   Stir in heavy cream (if using) until well combined. Season generously with salt and pepper to taste.

9. 9

   Add splash of balsamic vinegar if needed to brighten flavors.

10. 10

    Ladle hot soup into bowls. Garnish with fresh basil leaves. Enjoy immediately.

Used in this recipe: Enameled Dutch Oven · Immersion Blender (Amazon, affiliate links)