32 ozplum or crushed canned tomatoes (two 16-oz, 450g cans)
2cups vegetable broth
½cupcooking cream
1tablespoonsugar, or added to taste
½teaspoonblack pepper, or added to taste
¼cupchopped fresh basil
Instructions
Heat Dutch oven or a soup pot over medium heat. Add butter then add chopped onions and sauté for 8 to 10 minutes or until he onions are soft and translucent. Add minced garlic and sauté 1 minute until fragrant.
Add plum tomatoes or (crushed tomatoes with their juice), veggie broth, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender you can use a food processor or a normal blender, just make sure to work with small amounts of soup at a time or let the soup cool down before adding it the blender. Too much hot liquid in your blender may cause the top to blow off while blending.
When everything is blended add the cooking cream and stir to combine. Serve with fresh basil and parmesan cheese.