Step 1

In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.

Step 2

Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.

Step 3

Add the heavy cream, basil, oregano, red pepper flakes and season to taste with salt and pepper.

Step 4

Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.

Step 5

OPTIONAL: stir in parmesan cheese and serve topped with buttery croutons.

Step 6

Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.