Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (28 ounces each) whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1/4 cup heavy cream (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic, dried basil, dried oregano, salt, and black pepper to the pot. Cook for another minute or two, stirring frequently.
- Add the canned tomatoes (with their juice) and the vegetable or chicken broth to the pot. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 20 minutes.
- Use an immersion blender to puree the soup until it is smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth.
- Stir in the heavy cream (if using) and heat the soup over low heat until it is warmed through. Serve hot and enjoy!
Optional: You can also add croutons or a dollop of sour cream on top of the soup for extra flavor and texture.