Ingredients
Equipment
Method
- Combine butter and olive oil in a large Dutch oven over medium heat. Add chopped onion and sauté for 5 to 7 minutes, stirring occasionally, until the onion is soft and starts to turn golden.
- Add minced garlic and tomato paste to the pot. Cook for about 90 seconds, stirring constantly, until fragrant and the paste becomes a deeper red.
- Pour in the whole San Marzano tomatoes (including their liquid), vegetable broth, dried basil, salt, pepper, and a pinch of sugar. Increase the heat and bring the mixture to a gentle boil.
- Lower the heat and simmer the soup uncovered for 15 minutes, allowing the flavors to meld.
- Using an immersion blender, blend the soup until it is completely smooth, about 1 to 1½ minutes.
- On low heat, stir in the heavy cream and allow the soup to gently simmer for another 2 to 3 minutes. Avoid letting it boil. Taste and adjust seasoning if needed.
- Serve the soup hot, with crusty bread or in a sourdough bread bowl if desired.
Nutrition
Notes
For best results, blend the soup until absolutely smooth—extra blending time improves texture. If you don’t have an immersion blender, transfer the soup carefully to a countertop blender in batches. To make ahead, prepare the soup base and freeze before adding the cream; stir in fresh cream when reheating. For a dairy-free version, use coconut cream or cashew cream in place of the heavy cream. Store leftovers in an airtight container in the fridge for up to four days and reheat gently over low heat to prevent curdling.