Instructions:
- Melt butter in a large heavy-bottomed pot or Dutch Oven over medium heat. Add chopped onions and cook gently until translucent and soft (about 5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the softened vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
- Pour in about 1 cup of the stock, whisking vigorously to eliminate any lumps from the flour mixture. Once smooth, add the remaining stock, the whole peeled tomatoes (crush them slightly by hand as you add them), sugar, dried basil, dried oregano, salt, and pepper.
- Bring the mixture to a gentle simmer. Reduce heat to low, cover partially, and let it bubble gently for 30 minutes to allow the flavours to meld beautifully.
- Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until perfectly smooth. Alternatively, blend in small, cautious batches using a countertop blender.
- For the ultimate silkiness, pour the blended soup through a fine-mesh sieve set over a clean pot, using a spatula to press the liquid through. Discard any solids remaining in the sieve.
- Return the strained soup to low heat. Stir in the heavy cream. Heat gently until warmed through. Do not allow the soup to boil after adding the cream. Taste and adjust seasoning (salt/pepper) as necessary before serving hot.