Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (28 oz) whole peeled tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1/2 cup heavy cream (or coconut milk for vegan version)
- 1/4 cup fresh basil leaves (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and butter over medium heat. Add onion and sauté until soft and translucent, about 8 minutes. Add garlic and red pepper flakes, cook another minute.
- Add Tomato Base: Stir in tomato paste, cook for 1-2 minutes. Add canned tomatoes (with juice), sugar, salt, pepper, and broth. Break up tomatoes with a spoon.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes.
- Blend: Remove from heat. Use an immersion blender or transfer in batches to a blender. Blend until smooth.
- Finish: Stir in cream and fresh basil if using. Warm through and adjust seasoning to taste.
- Serve: Ladle into bowls and garnish with a drizzle of cream, cracked pepper, or basil.
Notes
- Roasted Flavor: Roast fresh tomatoes with garlic and onion before blending.
- Add protein: Stir in white beans or cooked lentils for a heartier soup.
- Go vegan: Use coconut milk or cashew cream and skip the butter.
- Spice it up: Add chipotle or smoked paprika for a deeper kick.