Classic Homemade Tomato Soup

Wash the tomatoes and cut them into small. Set aside.

In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and cook for about 3 to 5 minutes or until the onions are translucent.

Add the tomatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let simmer for about 20 to 25 minutes or until the tomatoes are soft and tender.

Using an immersion blender or a regular blender, puree the tomato mixture. Add the sugar, salt, and pepper to the pot, and stir well.

Slowly pour in the heavy cream, stirring continuously.

Heat the soup for a few more minutes, stirring occasionally, until it's warm and creamy.

Serve the tomato soup in bowls, and garnish with fresh basil leaves.