Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, smashed and minced
  • 2 tbsp double-concentrated tomato paste
  • 1 can (28 oz) whole peeled San Marzano tomatoes
  • 2 cups low-sodium vegetable or chicken broth
  • 1 tsp kosher salt
  • 1/2 tsp dried oregano or thyme
  • 1/2 cup heavy cream
  • 1/4 tsp baking soda
  • 6 fresh basil leaves, torn

Instructions:

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onions and sauté until translucent and soft, approximately 5 minutes.
  2. Stir in the minced garlic and tomato paste. Cook for an additional 2 minutes, stirring constantly, until the paste darkens to a deep mahogany color and releases a nutty aroma.
  3. Add the canned tomatoes (with juices), broth, salt, and dried herbs. Use a spoon to break up the whole tomatoes. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Remove the pot from heat. Use an immersion blender to process the soup until completely smooth and velvety.
  5. Stir in the heavy cream and fresh basil. If the soup tastes overly acidic, stir in the baking soda to neutralize the pH. Serve immediately.