1/2 cup fresh basil leaves (or 1 tablespoon dried)
1/2 cup half and half
Grated Parmesan, for topping
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Stir in the garlic and cook for 1 minute or until fragrant
Add the tomatoes (with juices), broth, sugar or balsamic, oregano, apple cider vinegar, salt, and pepper. Let everything simmer for about 15–20 minutes.
Stir in the basil, then blend the soup using an immersion blender (or carefully in a regular blender) until smooth. The immersion blender will make it a smooth soup but still leave a bit of texture. The blender will totally liquify the soup, so choose the method you’d prefer.
Lower the heat and stir in the half and half. Let it warm through—don’t boil.
Taste and adjust seasoning if needed. Serve warm with grilled cheese or crusty bread.