Ingredients
• 1.5 tablespoons unsalted butter
• 0.8 medium onion, chopped
• 2.3 garlic cloves, minced
• 1.5 tablespoons tomato paste
• 1.5 tablespoons all-purpose flour
• 21 ounces canned whole peeled tomatoes
• 2.3 cups vegetable or chicken stock
• 0.8 tablespoons sugar
• 0.8 teaspoons dried basil
• 0.4 teaspoons dried thyme
• 0.6 cups heavy cream
• 0.8 teaspoons salt
• 0.2 teaspoons black pepper
• 1.5 tablespoons fresh basil, chopped (for garnish)
Steps
1 Sauté aromatics: Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add 1 medium onion, chopped and cook until softened, about 5 minutes. Add 3 garlic cloves, minced and cook 1 minute more, until fragrant.
2 Build the base: Stir in 1.5 tablespoons tomato paste and cook for 1 minute to deepen the flavor. Sprinkle in 1.5 tablespoons all-purpose flour and stir constantly for 1 minute to cook off the raw flour taste.
3 Add tomatoes and simmer: Pour in 16-20 ounces canned whole peeled tomatoes (or pieces) breaking them up with a spoon, then add 2 1/2 cups vegetable or chicken stock, 1 tablespoons sugar, 1 teaspoons dried basil, and 1/2 teaspoons dried thyme. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
Decide if you want it creamy or rustic. If creamy, do Step 4. Otherwise, move on to Step 5
4 Blend until smooth: Remove from heat and puree the soup using an immersion blender (or in batches in a stand blender) until completely smooth. Add back to pot.
5 Finish with cream: Return the pot to low heat. Stir in 3/4 cups heavy cream, 1.2 teaspoons salt, and scant black pepper. Warm through gently for 3 minutes; do not let it boil.
6 Serve: Ladle into bowls and garnish with 1-2 tablespoons fresh basil, chopped (for garnish). Serve with crusty bread or a grilled cheese sandwich.
