Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 (28-ounce/794g) cans crushed tomatoes
  • 1 (14.5-ounce/411g) can diced tomatoes, undrained
  • 4 cups (950 ml) vegetable broth (or chicken broth for a richer flavor)
  • 1 tablespoon (15 ml) tomato paste
  • 1 teaspoon granulated sugar (or honey)
  • ½ cup (120 ml) heavy cream (or half-and-half for a lighter version)
  • 2 tablespoons (30g) unsalted butter (optional, for extra richness)
  • Fresh basil leaves, chopped
  • Croutons
  • Swirl of heavy cream or sour cream (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened. Add garlic, basil, oregano, and red pepper flakes (if using). Cook until fragrant.
  2. Stir in crushed tomatoes, diced tomatoes (undrained), vegetable broth, tomato paste, sugar, salt, and pepper. Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
  4. Remove from heat and use an immersion blender to blend until smooth and creamy. Important: If using a regular blender, let the soup cool slightly first. Blend in batches, being careful to vent the blender to prevent pressure buildup.
  5. Stir in heavy cream and butter (if using). Heat gently; do not boil. Taste and adjust seasoning as needed.
  6. Ladle into bowls and garnish with fresh basil, croutons, and a swirl of cream or sour cream (optional).