Creamy Tomato Soup

2 tablespoons olive oil

1 medium yellow onion, minced

3 cloves of garlic, minced

2 cans (28 ounces each) San Marzano whole peeled tomatoes, in their juices

1 cup water

2 tablespoons sugar

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon pepper

1 cup light cream

1/4 cup chopped fresh basil, plus more for garnish

1 cup shredded mozzarella or freshly grated Parmesan cheese, divided

1. Heat olive oil in a large heavy-bottomed soup pot over medium-high heat. Add onions and cook for 2–3 minutes or until translucent. Stir in garlic and cook for an additional minute.

2. Add tomatoes, water, sugar, dried basil, salt, and pepper to the pot. Bring to a boil then reduce heat to a simmer, partially covered, for at least 30 minutes. Remove from heat and stir in cream.

3. Use an immersion blender, or transfer to a regular blender in portions, and puree until desired texture.

4. Stir in fresh basil. Season with additional salt and pepper to taste. Top with cheese and garnish with more fresh basil.