SousChef.ai

Ingredients

Servings:

4

1Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
2Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3Pour in the canned crushed tomatoes, vegetable stock, and sugar. Stir everything together.
4Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes, allowing the flavours to deepen.
5Carefully blend the soup until smooth using an immersion blender directly in the pot. Alternatively, transfer the soup in batches to a standard blender, being cautious when blending hot liquids.
6Return the blended soup to the pot. Stir in the heavy cream (if using) and the chopped fresh basil. Heat through gently without bringing it to a boil.
7Season with salt and black pepper to taste.