Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt. Sauté until soft and translucent, about 5 minutes. Yes, you can taste-test—that’s operations management, not a social faux pas.

Add the garlic and cook for 30 seconds until fragrant. Don’t let it burn; bitterness is not the vibe here.

Stir in the tomatoes and broth. If you’re using fresh tomatoes, simmer a bit longer to coax out their sweetness. Bring to a gentle boil, then reduce heat to a simmer.

Simmer 15–20 minutes to let flavors mingle. Stir occasionally. If you want a smoother soup, puree with an immersion blender right in the pot.

Stir in cream (or milk) and sugar if using. Heat through but don’t boil—cream + high heat = a scalded mood. Season with salt and pepper to taste.

Finish with chopped basil or parsley if you’re feeling fancy. Serve hot and enjoy the glow of tomato bliss.