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.