Ingredients
Scale
- 28 ounces canned crushed tomatoes (high quality)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream (optional for extra creaminess)
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (to balance acidity)
Instructions
- Place a large pot or Dutch oven over medium heat. Melt the butter and add the diced onions. Cook for about 5 minutes until the onions are soft and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
- Pour the crushed tomatoes and the vegetable broth into the pot with the onions and garlic. Stir well to combine all the ingredients. Add the dried basil, salt, pepper, and sugar.
- Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes. This allows the flavors to meld together and the tomatoes to soften further.
- Use an immersion blender directly in the pot to blend the soup until it reaches your desired consistency. If you do not have an immersion blender, carefully transfer the soup to a standard blender in batches. Be careful when blending hot liquids!
- Stir in the heavy cream if you are using it. Let the soup warm through for another 2 minutes on low heat. Taste and add more salt or pepper if needed before serving.
- Cook Time: 40 minutes
- Diet: Gluten-Free