Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 1/2 cups)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste
  • 2 (28 ounce/794g) cans crushed tomatoes
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 2 tablespoons (30 ml) tomato paste
  • 4 cups (946 ml) vegetable broth (or chicken broth for a richer flavour)
  • 1 teaspoon granulated sugar (optional, to balance acidity)
  • 1 cup (237 ml) heavy cream
  • 2 tablespoons (30 g) unsalted butter (optional, for extra richness)
  • Fresh basil leaves, chopped, for garnish

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion and cook until softened and translucent. Add garlic, oregano, and red pepper flakes (if using) and cook until fragrant. Season with salt and pepper.
  2. Stir in crushed tomatoes, diced tomatoes, tomato paste, vegetable broth, and sugar (if using). Bring to a simmer.
  3. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. This allows the flavours to meld and deepen.
  4. Remove from heat and use an immersion blender to blend the soup until smooth. Carefully blend in batches using a regular blender, if you don't have an immersion blender.
  5. Stir in heavy cream and butter (if using). Heat through gently, being careful not to boil.
  6. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh basil.