Ingredients ()
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 can (28-ounce) crushed tomatoes
2 cups vegetable stock (or chicken stock)
1 teaspoon sugar (optional)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup heavy cream
2 tablespoons chopped fresh basil or parsley (for garnish)
Directions
Step 1:
Heat olive oil and butter in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent.
Step 2:
Add minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another 1 minute to deepen the flavor.
Step 3:
Pour in the crushed tomatoes and vegetable stock. Add sugar (if using), dried basil, oregano, salt, and black pepper. Stir well.
Step 4:
Bring the soup to a gentle boil, then reduce heat and let it simmer for 15–20 minutes.
Step 5:
Use an immersion blender (or carefully transfer to a blender) to blend the soup until completely smooth.
Step 6:
Stir in the heavy cream and simmer for 2–3 more minutes. Adjust seasoning if needed.
Step 7:
Serve hot, garnished with fresh basil or parsley.
