Ingredients:

  • 28 oz can crushed tomatoes
  • 1/2 cup heavy cream (36% fat)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups vegetable stock or broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

Instructions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 6 to 8 minutes, stirring occasionally, until translucent and slightly golden brown. This develops the deep flavor via the Maillard reaction.
  2. Add the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to burn.
  3. Pour in the 28 oz can of crushed tomatoes and the vegetable stock. Bring the mixture to a simmer, then reduce heat to low and cook for 15 minutes, allowing the flavors to meld.
  4. Remove the pot from the heat. Stir in the heavy cream.
  5. Using an immersion blender, carefully place the blender head into the liquid, ensuring it remains submerged. Blend the soup until it is completely smooth and velvety. Move the blender up and down slowly to ensure all chunks are incorporated and the emulsion is stable.
  6. Return the soup to low heat briefly to warm through (do not boil once cream is added). Season with salt and pepper to taste before serving.