Tomato Soup

Heat olive oil in a large pot over medium heat.

Add chopped onion and cook until translucent.

Stir in minced garlic and cook for another minute.

Add canned tomatoes and vegetable broth to the pot.

Bring to a simmer and cook for 20 minutes.

Use an immersion blender to puree the soup until smooth.

Stir in sugar, salt, and black pepper.

Add heavy cream and heat through without boiling.