Cream of Tomato Soup

from Martina’s Kitchen Mix

2 tablespoons olive oil
1 medium onion, diced (about 3/4 cup)
2 - 3 cloves garlic, minced (about 1 tablespoon)
¼ to ½ teaspoon crushed red pepper (optional)
4 cups chicken broth
1 (14.5-ounce) canned diced tomatoes
1 teaspoon kosher salt
½ teaspoon black pepper
¾ cup heavy whipping cream
1 tablespoon sugar
2 tablespoons butter

Heat the olive oil in a large sauce pan over medium heat. Cook the onion, stirring often, until soft, 5 to 7 minutes. Add the garlic, and cook 30 seconds to one minute longer, stirring occasionally. Stir in the crushed red pepper, if desired, and cook for one minute. Add the chicken broth, tomatoes, salt, and pepper. Cook over medium heat for 35 minutes, stirring occasionally.

Remove from the heat, and process the mixture in a blender or with a handheld immersion blender until smooth.

Stir in the cream, sugar, and butter. (The soup may be made to this point, cooled, covered, and refrigerated for a couple days or frozen up to one month.) Cook over low until heated through, about five minutes. Garnish with sliced fresh basil, if desired.