My hubby's ma hardly likes soup, but she downed 3 bowls of this one!

2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 2 cans (14.5 ounces each) fire-roasted diced tomatoes
- 4 cups vegetable or chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon sugar (helps balance acidity)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream or whole milk
- Fresh basil leaves for garnish (optional)
Directions:
1. Begin by heating the olive oil in a large soup pot over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
2. Stir in the garlic, dried basil, oregano, and red pepper flakes if you're using them. Cook until fragrant, roughly 1 minute, making sure the garlic doesn't brown.
3. Pour in the fire-roasted diced tomatoes with their juices, and add the vegetable or chicken stock. Stir in the tomato paste and sugar, giving it a good mix.
4. Bring the soup to a boil, then reduce heat and let it simmer, uncovered, for about 20 minutes. The flavors will deepen and blend beautifully during this time.
5. Use an immersion blender to puree the soup in the pot until smooth. Alternatively, you can puree the soup in batches using a countertop blender. Just be cautious with the hot liquid.
6. Stir in the cream or milk, and season with salt and pepper to your liking. Let the soup cook for another 5 minutes on low heat.
7. Serve the soup warm, garnished with fresh basil leaves if desired.

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