2 Tbsp olive oil
1 medium sweet onion, rough chop
4 cloves garlic, minced
1-28 oz. can crushed tomatoes
1-28 oz. can peeled tomatoes
1 cup chicken stock
1/3 cup butter
1/2 cup half and half
2 Tbsp granulated sugar
10-12 fresh basil leaves, chopped
1 tsp salt, plus additional to taste
a few twists of fresh ground pepper
Garnish with any of the following:
Basil chiffonade, croutons, dollop of sour cream or dollop of pesto.
Heat a Dutch oven over medium heat and add the 2 Tablespoons of olive oil. Add the onion and saute until translucent, about 6 minutes. Add the garlic and saute until fragrant, about a minute.
Add the can of tomatoes with juice, crushed tomatoes, chicken stock and sugar. Bring to a simmer. Cook uncovered for 10-15. Stir in the butter and half and half. Add the chopped basil and stir.
Use an immersion blender or carefully transfer the mixture to a blender and puree the soup until there are no large chunks and at desired consistency.
Adjust the seasoning. Serve with desired garnishes.