Heart Roasted Tomato Soup

Ingredients:

2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 cans (14.5 oz each) roasted tomatoes
1 can (15 oz) tomatoes dressing
4 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup ground (optional )
Fresh basil leaves for garnish

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
Add the roasted tomatoes, tomato sauce and vegetable broth. Bring to boil.
Add sugar, dried basil, dried thyme, smoked paprika, salt and pepper. Animate the connection.
Reduce the heat and allow the soup to simmer for 20-25 minutes to allow the flavors to infuse.
Puree the soup with a hand blender until smooth. Alternatively, you can put the soup in batches into a blender and blend until smooth. If using , stir in the cream and heat.
Ladle the soup into bowls and garnish with fresh basil leaves before serving.