Begin by heating the olive oil in a large pot over medium heat. Once it shimmers, add the sliced onions. Sauté them for about 5-7 minutes, or until they’re translucent and fragrant. Don’t forget to add the minced garlic and cook for another minute, stirring often. You want it to be aromatic but not burnt.

Next, add the undrained San Marzano tomatoes to the pot. Pour in the chicken or vegetable broth and give everything a good stir. Then, sprinkle in the granulated sugar, red pepper flakes, dried oregano, salt, and pepper. This mix now needs to simmer — cover the pot and let it bubble away for about 20 minutes on medium heat.

After simmering, it’s time to blend. If you have an immersion blender, great! Just blend the soup until silky. If not, carefully transfer it in batches to a standard blender. Always be cautious with hot liquids! Blend until the soup reaches your desired consistency.

Return the blended soup to the pot, and stir in the heavy cream, chopped basil, and the balsamic vinegar. Heat it through gently, allowing the cream to meld with the soup, which should take about 5 minutes. You can taste and adjust the seasoning here—more salt, pepper or basil if you feel it!

Ladle the hot soup into bowls. Garnish each bowl with croutons, a sprinkle of grated Parmesan, and a few extra basil leaves. Enjoy it alongside your favorite pairings.