Ingredients:
1/4 cup of finely chopped sweet onion [plus olive oil, to sauté]
4 cups of crushed tomatoes [preferably San Marzano]
1/2 teaspoon of sugar
[Sea salt]
1 1/2 cups of chicken broth
[Black pepper]
3/4 cup of heavy cream [or half & half, for a less-rich soup]
[Optional basil, for garnish]

Directions:
In a large pot or Dutch oven, heat onions and oil on low for 5-10 minutes. Add tomatoes and sugar, and season generously with salt; heat the soup on low for about 5 minutes.

Add the chicken broth, and heat for an additional 10 minutes. Season with more salt as desired, plus black pepper to taste.

Add the heavy cream, and simmer for about 20 minutes to let the flavors combine. If desired, blend the soup in a blender (or use an immersion blender) to get it nice and smooth; this step is recommended but not required. Garnish with a touch of cream and basil if you would like, then serve.