One-Pot Tomato Basil Soup

Ingredients

• 2 tablespoons unsalted butter (for sautéing)
• 1 tablespoon olive oil
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic cloves (minced)
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes (1 large can)
• 3 cups vegetable broth (or chicken broth)
• 1 teaspoon granulated sugar (optional, to balance acidity)
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper (freshly ground)
• 0.25 teaspoon red pepper flakes (optional)
• 1 cup fresh basil leaves (loosely packed, plus more for serving)
• 0.5 cup heavy cream (stir in at the end)
• 1 teaspoon salt (start with less and adjust to taste)

Instructions

1. Set a large pot over medium heat. Add the butter and olive oil, then cook the onion with a pinch of salt for 5 to 7 minutes, stirring occasionally, until softened and translucent.
2. Add the garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the paste darkens slightly.
3. Pour in the crushed tomatoes and broth, then stir in the sugar, dried oregano, black pepper, and red pepper flakes if using. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring now and then.
4. Add the basil leaves and simmer for 2 more minutes to wilt them.
5. Use an immersion blender to blend the soup until smooth, or leave it a little textured if you prefer. If using a countertop blender, blend in batches and return the soup to the pot.
6. Stir in the heavy cream and taste for salt. Warm the soup gently for 2 to 3 minutes without boiling.
7. Ladle into bowls and serve hot with extra basil, black pepper, or a drizzle of cream if desired.