Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 large onion, chopped (about 1 ½ cups, 200g)
  • 4 cloves garlic, minced (approx. 2 tsp, 12g)
  • 28 ounces (800g) crushed tomatoes (canned)
  • 14.5 ounces (410g) diced tomatoes (canned), undrained
  • 4 cups (950ml) vegetable broth or chicken broth (low sodium preferred)
  • 1 teaspoon dried basil (5ml)
  • ½ teaspoon dried oregano (2.5ml)
  • 1 teaspoon granulated sugar (5ml)
  • ½ teaspoon salt (2.5ml), or to taste
  • ¼ teaspoon black pepper (1.25ml), or to taste
  • 1 cup (240ml) heavy cream
  • Fresh basil leaves, for garnish (optional)
  • Croutons, for serving (optional)

Instructions:

  1. Heat olive oil in the pot over medium heat. Add onion and cook until softened and translucent. Add garlic and sauté until fragrant.
  2. Stir in crushed tomatoes, diced tomatoes (with their juice), vegetable broth, dried basil, dried oregano, sugar, salt, and pepper.
  3. Bring to a gentle simmer, then reduce heat and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
  4. Remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, work in batches and vent the lid to prevent explosions from the heat.
  5. Stir in the heavy cream until well combined. Heat gently over low heat, but do not boil.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil leaves and croutons, if desired.