1 Tbsp. olive oil
1/4 cup chopped onion
2 cups College Inn® 40% Less Sodium Chicken Broth *
1 can (28 oz.) Contadina® Crushed Tomatoes, drained
1 can (15 oz.) Contadina® Tomato Sauce
2 Tbsp. chopped fresh basil
1/4 cup heavy cream
1/2 tsp. sugar, optional
Chopped fresh basil, optional
Garlic croutons, optional

1. Heat oil in a large saucepan over medium heat. Add onion and garlic, and cook 3 to 5 minutes until softened, stirring frequently.

2. For a smoother soup, blend broth and cooked onion and garlic with an immersion blender or in a blender until very smooth and return to saucepan. Otherwise, proceed to Step 3.

3. Add broth (if not used in Step 2), crushed tomatoes, tomato sauce and basil.  Bring to a boil.  Reduce heat to medium-low and simmer 5 to 7 minutes. Stir in cream. Heat over low heat about 1 minute, or until hot.  DO NOT BOIL. Add sugar to taste, if desired. Serve with basil and garlic croutons, if desired.