Classic Tomato Soup Recipe

Heat 2 tablespoons of olive oil in a large pot over medium heat.

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Add 1 chopped onion and 2 minced garlic cloves, sauté until softened.

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Stir in 2 cans (28 oz each) of crushed tomatoes and 4 cups of vegetable broth.

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Season with salt, pepper, and a pinch of sugar to balance acidity.

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Bring to a simmer and cook for 15-20 minutes.

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Blend the soup until smooth using an immersion blender or countertop blender.

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Stir in 1/2 cup of heavy cream for added richness (optional).

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Serve hot with a garnish of fresh basil or a dollop of sour cream. Enjoy your comforting tomato soup!

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