Tomatenzopp | I've Been Cooking

Ingredients

• 800 g ripe tomatoes , cored and roughly chopped
• 1 medium onion , diced
• 2 cloves garlic , finely sliced
• 2 tbsp olive oil
• 750 ml vegetable broth
• Small handful fresh basil leaves, torn
• 1 tsp salt , or to taste
• 1/2 tsp pepper , or to taste
• 1 tsp sugar (optional, to balance acidity)
• 60 ml cream (optional, for a silky finish)
• Rustic bread , for serving