Ingredients:

  • 4 tbsp (57g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 cans (28 oz / 794g each) crushed tomatoes
  • 2 cups (480ml) vegetable or chicken broth
  • 1 tsp (5g) granulated sugar
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5g) dried basil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Melt 4 tbsp (57g) unsalted butter over medium heat in a large pot. Add the 1 medium (150g) diced onion and cook for 5–7 minutes until the edges are translucent and fragrant.
  2. Stir in the 3 cloves (9g) of minced garlic. Cook for 60 seconds until the scent is pungent but the garlic hasn't browned. Note: Burnt garlic will make the whole pot taste bitter.
  3. Pour in 2 cans (794g each) of crushed tomatoes and 2 cups (480ml) of vegetable or chicken broth.
  4. Stir in 1 tsp (5g) granulated sugar, 1 tsp (5g) dried basil, 1/2 tsp (3g) salt, and 1/4 tsp (1g) cracked black pepper.
  5. Bring the mixture to a gentle bubble. Reduce heat to low and simmer uncovered for 15–20 minutes until the liquid reduces slightly and the flavors meld.
  6. Remove the pot from heat.
  7. Use an immersion blender to process the soup until it reaches a silky, uniform consistency.
  8. Stir in 1/2 cup (120ml) heavy cream. Mix until the soup turns a bright, creamy orange.