Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are translucent and fragrant.
- Add the chopped tomatoes to the pot and stir. Cook for about 5 minutes, until the tomatoes start to break down and release their juices.
- Pour in the vegetable or chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, allowing the flavors to meld together.
- Using an immersion blender or a regular blender, blend the soup until smooth. Be careful when blending hot liquids. If using a regular blender, blend in batches and vent the blender lid slightly to allow steam to escape.
- Once the soup is blended, return it to the pot and stir in the sugar (if desired) to balance the acidity of the tomatoes. Season with salt and pepper to taste.
- If you prefer a creamier soup, stir in the heavy cream. This step is optional, so you can omit it if you prefer a lighter soup.
- Return the pot to the stove and heat the soup over low heat until warmed through.
- Serve the tomato soup hot and garnish with fresh basil or parsley, if desired.
