In a large dutch oven or heavy pot, saute garlic in olive oil over medium-high heat until fragrant {usually is less than a minute}. Add diced onion and cook for about 5 minutes, or until the onions are translucent.

Dump tomatoes and their juice, chicken stock, and sugar into the pot and stir. Simmer uncovered for 12-15 minutes or until soup has thickened. Stir in the half and half, basil, oregano, and salt and pepper. Cook for 2 more minutes.

Pour the soup into a blender {carefully as it will be super hot} and puree until smooth. Serve hot with croutons or a hunk of bread.

Note: This soup freezes very well. So if you’re into meal planning, go for it!