Ingredients:

  • 4 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 cans (28 oz each) crushed or diced tomatoes
  • 3 cups vegetable or chicken broth
  • 1 tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Place a large pot over medium heat and melt the butter with the olive oil.
  2. Add the diced onion and sauté for 5–7 minutes until translucent and soft.
  3. Stir in the minced garlic and tomato paste; cook for 2 minutes, stirring constantly, until the paste turns a deep mahogany color.
  4. Pour in the canned tomatoes with their juices and the broth.
  5. Stir in the oregano, salt, pepper, and sugar.
  6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  7. Remove the pot from heat and use an immersion blender to process the soup until completely smooth.
  8. Stir in the heavy cream and fresh basil before serving.