Creamy Tomato Basil Soup

Method

1. Melt the butter in a large 4-quart pot over medium heat.
2. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and translucent but not browned.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the whole peeled tomatoes with their juice, breaking them up roughly with a wooden spoon, along with the broth, sugar, salt, and pepper.
5. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, to let the flavors concentrate.
6. Remove the pot from the heat and let it cool for 5 minutes so it is safer to blend.
7. Add the fresh basil leaves to the pot.
8. Using an immersion blender, puree the soup directly in the pot until completely smooth, about 2 minutes. (Alternatively, blend in batches in a stand blender, venting the lid and covering with a towel to avoid hot splatters.)
9. Return the pot to low heat if using a stand blender, and stir in the heavy cream.
10. Warm gently for 2 to 3 minutes, stirring, until heated through - do not let it boil after adding the cream or it may separate.
11. Taste and adjust salt, pepper, or sugar as needed.
12. Ladle into bowls and garnish with a few fresh basil leaves.