• In a large sauce pot, over medium heat, melt butter and then add chopped onion. Sauté onion for about 5 minutes until softened, then add garlic and sauté for 1 minute, then stir in flour.
• Add tomatoes, vegetable stock, tomato paste, sugar, salt and pepper. Once it starts to come to a slow boil, begin stirring so the flour doesn’t stick to the bottom of the sauce pot. Reduce heat and add basil, simmer for about 20 minutes.
• Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. Return the soup back into the pot and with the heat on low, stir in the cream and simmer for about 2-3 minutes. Taste and adjust seasoning if necessary. Add Parmesan cheese at this point if you like.

Homemade Pesto: optional

• Using a food processor or blender, add walnuts, garlic, parsley, basil, and salt. Turn on the food processor, and once the walnuts, basil and parsley are chopped, slowly stream in the olive oil until it starts to bind and becomes creamy, then it's ready.
• Garnish with pesto and sliced cherry tomatoes. Serve with crusty or toasted baguette, or grilled cheese sandwich.