Step 1

Heat the olive oil over medium high heat in a large pot or dutch oven.  Add the garlic and diced onion and cook, stirring occasionally, until the onion is translucent (5-8 minutes).

Step 2

Add in the peeled tomatoes, chicken broth, sugar, dried oregano, dried basil, salt and pepper.  Stir to combine and bring the mixture to a low simmer.  Cook uncovered for 12-14 minutes until the mixture has thickened (stirring occasionally).

Step 3

Stir in the heavy whipping cream and use an immersion blender to puree the soup until smooth.

Step 4

Serve warm topped with parmesan cheese and enjoy!

Step 5

Notes:

Step 6

If you do not have an immersion blender, you can carefully transfer the soup to a blender and blend until smooth.

Step 7

Refrigerate the leftovers in an airtight container for up to 5 days.