Ingredients:

  • 2 tbsp olive oil (30ml)
  • 1 large onion, chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 2 (28 oz/800g) cans crushed tomatoes (or 1.6kg fresh tomatoes, blanched, peeled, and chopped)
  • 4 cups vegetable broth (1 litre)
  • 1 tsp dried oregano (5ml)
  • 1/2 tsp dried basil (2.5ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp tomato paste (15ml)
  • 1 tsp sugar (optional, adjusts acidity - about 4g)
  • 1/2 cup heavy cream (120ml) (or crème fraîche for extra tang)
  • Fresh basil leaves, chopped (for garnish)
  • Optional: A swirl of pesto, grilled cheese croutons

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Stir in crushed tomatoes, vegetable broth, oregano, basil, bay leaf, tomato paste, and optional sugar. Season with salt and pepper.
  3. Bring to a simmer, then reduce heat and cook for 20-25 minutes, allowing the flavors to meld.
  4. Remove the bay leaf. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth (be careful of steam!).
  5. Stir in the cream (or crème fraîche). Taste and adjust seasoning as needed.
  6. Ladle into bowls and garnish with fresh basil and your chosen accompaniments (pesto, croutons).