Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced (about 2 teaspoons or 6g)
  • 1 (28 ounce/794g) can crushed tomatoes (or equivalent fresh tomatoes, peeled and crushed)
  • 1 (15 ounce/425g) can tomato sauce
  • 4 cups (950 ml) vegetable broth (or chicken broth)
  • 1 teaspoon (5ml) dried basil
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • 1 teaspoon (5ml) sugar
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120 ml) heavy cream (or coconut cream for vegan option)
  • Fresh basil leaves, chiffonade, for garnish

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Stir in crushed tomatoes, tomato sauce, and vegetable broth.
  3. Add basil, oregano, red pepper flakes (if using), and sugar. Season with salt and pepper. Bring to a simmer, then reduce heat and cook for 30 minutes, stirring occasionally.
  4. Remove from heat and use an immersion blender to blend until smooth. Alternatively, carefully transfer the soup to a regular blender in batches, being cautious of hot liquids.
  5. Stir in heavy cream (or coconut cream). Heat through gently (do not boil).
  6. Ladle into bowls and garnish with fresh basil.