Ingredients:

  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp granulated sugar
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • Salt (to taste, start with 1 tsp)
  • Black pepper, freshly ground (to taste)
  • 2 x 28 oz (794g) cans whole peeled tomatoes (high-quality recommended)
  • 4 cups vegetable or chicken broth (low sodium preferred)
  • 1/2 cup heavy cream (or half-and-half)
  • 1 Tbsp fresh parsley, chopped (optional garnish)

Instructions:

  1. Heat butter and olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the chopped onion and sauté gently until softened and translucent (about 7-10 minutes). Do not let them brown.
  2. Add minced garlic, sugar, dried basil, and dried oregano to the softened onions. Cook for 1 minute, stirring constantly, until fragrant.
  3. Pour in both cans of whole peeled tomatoes, including their juice. Use a spoon or potato masher to gently crush the whole tomatoes directly in the pot.
  4. Add the broth, salt, and pepper. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer, partially covered, for 20 minutes to allow the flavours to meld.
  5. Remove the pot from the heat. Carefully blend the soup until completely smooth and velvety, using either an immersion blender directly in the pot or by transferring in batches to a countertop blender (ensure the lid vent is open and covered if using a countertop blender).
  6. Return the soup to low heat. Stir in the heavy cream. Taste the soup and adjust seasoning as necessary (add more salt, pepper, or a tiny pinch more sugar if needed). Heat through gently; do not boil once the cream is added.
  7. Ladle the soup into bowls. Garnish with fresh parsley, a swirl of olive oil, or a crack of black pepper before serving.