Tomato Soup

2 T butter
1/2 onion medium, diced about 1/4 C
3 cloves garlic minced
3-14.5 oz cans diced tomatoes without salt crushed tomatoes or peeled whole tomatoes also can be used
1 1/2 C chicken broth low sodium
1 T oregano dried
1/2 tsp basil dried
1 T sugar
1 tsp salt
1/2 tsp pepper
1/4 C heavy cream

Place a large heavy bottomed pan over medium high heat. Melt the butter in the pot. Add onion and cook for five to six minutes to brown the onions, stirring frequently. Add garlic and sauté until fragrant, about one minute. Add tomatoes, chicken broth, oregano, basil, sugar, salt, and pepper to the pot. Bring the mixture to a boil. Cover the pot and turn the heat down to medium low. Let the soup simmer for 10 to 12 minutes. Add the heavy cream and stir for about a minute, then turn off the heat on the stove. Use an immersion blender (stick blender) to blend the soup until smooth. You can also transfer the soup to a regular blender, but let it cool for at least five to ten minutes first and blend in small batches.