Ingredients

• 2 cans (28 oz each) San Marzano tomatoes
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves
• 1 teaspoon sugar
• Salt and pepper to taste
• Crusty bread for serving

Instructions

1. In a large pot, heat butter and olive oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Add the canned tomatoes with their juices, breaking them up with a wooden spoon. Add the broth and sugar.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add fresh basil leaves and remove from heat.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a regular blender.
7. Return to low heat and stir in the heavy cream. Season with salt and pepper to taste.
8. Serve hot, garnished with a drizzle of cream and fresh basil leaves.