Creamy Tomato Soup

Steps

1. Dice the yellow onion.
2. In a large Dutch oven, melt the olive oil and butter over medium heat.
3. Add the diced onions to the melted butter and stir frequently until softened (approximately 8 minutes).
4. Add the garlic cloves to the pot and cook for a few minutes until fragrant and just starting to brown. Stir frequently to prevent burning.
5. Add the whole peeled tomatoes, water or stock, sugar, and cracked black pepper to the Dutch oven.
6. Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 30 minutes, stirring occasionally.
7. Remove the soup from the heat and use an immersion blender to blend until smooth.
8. Stir in the heavy cream.
9. Taste the soup and add salt as needed (starting with 1 teaspoon).
10. Serve immediately, topped with fresh basil, cheese, or any desired garnish.