Step 1

Melt butter in a 2-quart (or larger) saucepan over medium heat. When butter has melted, add onions and saute for 5-7 minutes, stirring occasionally, until tender and translucent.

Step 2

Add the minced garlic and dried oregano. Stir for 30 seconds, until garlic is fragrant.

Step 3

Pour in the canned tomatoes with their liquid, plus the sugar and water, then stir to combine. Increase burner heat, bring soup to a simmer, and cook for about 10 minutes.

Step 4

Use an immersion blender to puree the soup. Alternatively, carefully transfer hot soup to a blender and puree, then return it to the pot. Add heavy cream to the pot and stir to combine.

Step 5

Serve warm, topped with optional cracked pepper, shredded parmesan cheese and/or basil.