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Export 8 ingredients for grocery delivery
Step 1
In a heavy bottomed pot or dutch oven, heat olive oil over medium-high heat.
Step 2
Add diced onion and garlic. Cook, stirring as needed, until onion is translucent - about 5-8 minutes.
Step 3
Add the San Marzano peeled tomatoes, including the juice, vegetable stock, dried oregano, dried basil and sugar. Season with salt and pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened. Stir occasionally.
Step 4
Add the half and half or heavy cream and season to taste with salt and pepper.
Step 5
Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.
Step 6
Serve immediately garnished with croutons and french bread on the side.
Step 7
Store in an airtight container in the fridge for up to 5 days or you can freeze the soup for up to 3 months.
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