Ingredients:

  • 3 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 2 cans (28 oz each) crushed tomatoes
  • 3 cups vegetable broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp granulated sugar
  • Kosher salt to taste
  • black pepper to taste
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, chiffonade
  • 1 tbsp lemon juice

Instructions:

  1. Melt the butter and olive oil over medium heat in a Dutch oven. Add the diced onion, carrots, and celery, cooking for 6–8 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the crushed tomatoes, vegetable broth, dried oregano, and the bay leaf. Stir in the sugar. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes until the soup deepens in color.
  3. Remove the bay leaf. Use an immersion blender directly in the pot to blend the soup until velvety smooth.
  4. Stir in the heavy cream, lemon juice, and fresh basil leaves. Season with salt and black pepper to taste before serving.