# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2 pounds ripe tomatoes, chopped (or 2 cans of 28 ounces whole peeled tomatoes, drained)
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 3 cups vegetable stock (gluten-free if required)
07 - ½ cup heavy cream (or coconut cream for dairy-free option)
08 - 1 tablespoon tomato paste
→ Herbs & Seasonings
09 - 1 teaspoon sugar (optional, to balance acidity)
10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional, for heat)
13 - ½ cup fresh basil leaves, packed, plus extra for garnish
→ Finishing
14 - 2 tablespoons unsalted butter (optional, for richness)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot; sauté for 5 to 7 minutes until softened and translucent.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute to deepen flavor.
04 - Add chopped tomatoes, vegetable stock, sugar (if using), salt, black pepper, and crushed red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
05 - Remove from heat and stir in fresh basil leaves.
06 - Using an immersion blender or in batches with a countertop blender, purée the soup until smooth.
07 - Return puréed soup to low heat. Stir in cream and butter until fully incorporated and heated through. Adjust seasoning as needed.
08 - Ladle into bowls, garnish with additional fresh basil, and serve hot.
