Time

35 minutes

Ingredients

3 tbsp olive oil
1 medium onion, diced
4 gloves garlic, chopped
1 (28-oz) can whole peeled tomatoes
1 cup chicken or veggie broth
1/2 tsp sugar
1/4 cup heavy cream

Instructions

1. In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until translucent and golden, about 10 minutes. Add the garlic and cook 1 additional minute.
2. Add the tomatoes, their juice, the broth, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, reduce the heat to medium-low or low, and simmer gently until the liquid reduces slightly, about 15 minutes.
3. Let the soup cool for a few minutes, then pour it into a blender or food processor and blend on high speed (make sure to leave a little vent so steam can escape from the blender) until smooth, 1 to 2 minutes. Add the cream and blend a few seconds more. Season to taste with more salt, pepper, and/or sugar.
4. Divide among bowls and serve.