Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 2 (28 ounce) cans crushed tomatoes (1.6 kg total)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411 g)
  • 4 cups vegetable broth (950 ml)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream (120 ml)
  • 1 cup fresh basil leaves, roughly chopped (tightly packed)
  • Fresh basil leaves (optional garnish)
  • Parmesan cheese, grated (optional garnish)
  • Croutons (optional garnish)
  • Drizzle of olive oil (optional garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Stir in crushed tomatoes, diced tomatoes (with their juice), vegetable broth, oregano, red pepper flakes (if using), salt, and pepper.
  3. Bring to a simmer, then reduce heat and cover. Simmer for 25 minutes, allowing the flavors to meld.
  4. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be careful when blending hot liquids – vent the lid!).
  5. Stir in heavy cream and fresh basil. Heat through gently, being careful not to boil.
  6. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh basil, Parmesan cheese, croutons, and/or a drizzle of olive oil, if desired.