Creamy Tomato Soup

2 TBL olive oil
1 onion, chopped
3 cloves of garlic, minced
4 cups chicken broth
1 28 oz can crushed tomatoes
1 6-ounce jar tomato paste
2 TBL sugar
3/4 teas salt
1/4 teas pepper
1/2 cup whipping cream
1/4 cup fresh basil, or dill

1) In a Dutch oven, heat olive oil over medium heat. Add onion and saute 4-5 minutes. Add garlic and saute 1 minute.
2) Add chicken broth, crushed tomatoes, tomato paste, sugar and salt and pepper. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and spices (basil or dill). Bring to a simmer for 1 minute, then serve.

This is the soup that I made for the "Little Women" luncheon. It was delicious and amazing easy to make for a big crowd. I made it for 120 people, but because the cups were on the smaller size - it served twice that much. We used the dill - but I'm sure the basil would have been fantastic.