Creamy Tomato Soup

Method

1. 1
   Sautéing

   Melt the butter in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. The onion should be fragrant and slightly golden at the edges.

   ⏲ 5 min

2. 2
   Sautéing

   Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning. The garlic should be aromatic but not browned.

   ⏲ 1 min

3. 3
   Simmering

   Pour in the crushed tomatoes, vegetable stock, salt, pepper, and sugar if using. Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

   ⏲ 1 min

4. 4
   Simmering

   Reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally. The soup should thicken slightly and the flavors meld together.

   ⏲ 20 min

5. 5

   Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth. The soup should be velvety with no chunks.

   ⏲ 2 min

6. 6
   Simmering

   Return the pot to low heat. Stir in the heavy cream and chopped basil. Heat gently for 2-3 minutes until warmed through, but do not boil. The soup should be creamy and fragrant with basil.

   ⏲ 3 min

7. 7

   Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with a fresh basil leaf and a drizzle of cream if desired.