Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium yellow onion, finely diced (150g)
  • 3 cloves garlic, minced (15g)
  • 3 tbsp (45g) tomato paste
  • 1 tsp (5g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 can (28 oz / 794g) crushed fire-roasted tomatoes
  • 2 cups (480ml) vegetable broth
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (15g) fresh basil leaves, chiffonade

Instructions:

  1. Melt the butter over medium heat in a large pot or Dutch oven. Add the diced onion and cook until translucent (about 3-4 minutes). Note: Don't brown them; we want sweetness, not char.
  2. Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the paste turns a deep brick red and smells slightly nutty.
  3. Whisk in the sugar, salt, pepper, crushed tomatoes, and broth. Bring the mixture to a gentle bubble.
  4. Reduce heat to low and simmer for 10 minutes until the aroma is rich and cohesive.
  5. Remove the pot from heat completely.
  6. Use an immersion blender directly in the pot until the texture is completely smooth and no chunks remain.
  7. Stir in the heavy cream and fresh basil leaves.
  8. Taste the soup and add an extra pinch of salt if needed.