Heat oil in a large saucepan over medium heat. Add onion and cook 3 to 5 minutes until softened, stirring frequently.
2
For a smoother soup, blend broth and cooked onion with an immersion blender or in a blender until very smooth and return to saucepan. Otherwise, proceed to Step 3.
3
Add broth (if not used in Step 2), crushed tomatoes, tomato sauce and basil. Bring to a boil. Reduce heat to medium-low and simmer 5 to 7 minutes. Stir in cream. Heat over low heat
4
about 1 minute, or until hot. DO NOT BOIL. Add sugar to taste, if desired. Serve with basil and garlic croutons, if desired.
