Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 large yellow onion, finely diced (approx. 150g)
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 29 oz fire-roasted diced tomatoes (2 cans of 14.5oz each)
  • 1 tbsp tomato paste
  • 2 cups low-sodium vegetable broth
  • 0.5 tsp smoked paprika
  • 0.5 cup heavy cream
  • 1 tsp balsamic vinegar
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat the fats. Place 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat.
  2. Sauté the aromatics. Add the diced yellow onion (150g). Cook for 5-7 minutes until translucent and soft but not browned.
  3. Add the garlic and herbs. Stir in 4 cloves of minced garlic, 1 tsp dried oregano, and 0.5 tsp smoked paprika. Cook for 1 minute until fragrant.
  4. Concentrate the flavor. Add 1 tbsp tomato paste. Stir constantly for 2 minutes until the paste turns a deep rust color.
  5. Deglaze the pot. Pour in 29 oz of fire roasted tomatoes and 2 cups of vegetable broth. Scrape the bottom of the pot to release any flavorful browned bits.
  6. Simmer the base. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes until the tomatoes begin to break down.
  7. Blend the soup. Use an immersion blender to process the soup until velvety and smooth. Note: Leave a few chunks if you prefer a rustic texture.
  8. Finish with cream. Stir in 0.5 cup heavy cream and 1 tsp balsamic vinegar. The color should shift to a beautiful pale orange.
  9. Season to taste. Add 0.5 tsp sea salt and 0.25 tsp cracked black pepper. Taste and adjust salt if necessary.
  10. Final warm up. Heat for another 2 minutes on low until the soup is steaming hot. Do not let it boil again once the cream is added.