Instructions

Step 1

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add garlic and sauté 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. If using a regular blender, be careful and watch for hot splatters. Throw a kitchen towel over the blender top to be safe or let it cool slightly.

Step 5

Stir in parmesan cheese and serve topped with croutons!