Tomato Bisque Soup

Heat the olive oil in a large soup pot over a moderate heat. Add the onion and cook, stirring occasionally, until soft. Add the tomatoes, chicken stock, and sugar and bring to a boil over a high heat. Reduce the heat to and simmer until the liquid is reduced by a quarter. Cool for 10 minutes.

In a blender, puree the soup until smooth. Strain and bring to a simmer over medium heat. Turn off the heat and stir in the heavy cream. Season to taste. with salt and pepper. Reheat over low heat and serve.