Tomato Soup

Method

1. 1In a large saucepan, melt the butter over medium heat. Add the chopped onion and fry, stirring, until soft and golden, about 10-12 minutes. Add the garlic and fry for 1 minute more.
2. 2Add the crushed tomatoes with their juice, chicken broth, chopped basil, sugar and black pepper. Stir and bring to a boil. Reduce heat, partially cover and simmer for 10 minutes.
3. 3Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
4. 4Add the heavy cream and grated Parmesan. Stir and bring to a light boil. Season with salt and pepper to taste.
5. 5Ladle into warm plates and garnish with additional Parmesan and fresh basil. Serve hot, ideally with a grilled cheese sandwich.