kosher salt and freshly ground black pepper, to taste
Creamy Tomato Soup
In a heavy bottomed pot (or dutch oven), heat olive oil over medium-high heat. Add garlic and saute for 30 seconds - until fragrant. Add onion and cook, stirring as needed, until translucent - about 8 minutes.
Add San Marzano peeled tomatoes (juice and all), chicken stock, and sugar. Bring to a low simmer. Cook uncovered, for 12 minutes or until it has thickened.
Add the half and half, basil, oregano and season to taste with salt and pepper. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.