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Export 10 ingredients for grocery delivery
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.
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