Sweat the aromatics

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion and cook until soft and translucent.
• Stir in the minced garlic and cook until fragrant.

Build the soup

• Add the canned tomatoes, vegetable stock, sugar, dried oregano, salt and pepper.
• Stir everything together and bring to a simmer.
• Simmer gently, partially covered, until the tomatoes break down and the flavours meld.

Blend until smooth

• Take the pot off the heat and blend the soup until completely smooth with an immersion blender.
• Return to low heat.

Finish with cream

• Stir in the heavy cream and warm through without boiling.
• Taste and adjust salt and pepper.

Serve

• Ladle into bowls and top with fresh basil leaves.
• Serve hot with crusty bread.