Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano (or Thyme)
  • 2 x 28 oz cans Whole Peeled Canned Tomatoes (San Marzano recommended)
  • 4 cups Chicken or Vegetable Stock (low sodium)
  • 1 tsp Granulated Sugar
  • Salt and Black Pepper, to taste
  • 1 cup (packed) Fresh Basil Leaves, chopped
  • 1/4 cup Double Cream (Heavy Cream) (optional)

Instructions:

  1. Sauté Aromatics: In a heavy-bottomed pot or Dutch oven, melt the butter and olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook gently for 8–10 minutes until the onion is translucent and very soft—do not brown them.
  2. Infuse Flavour: Add the minced garlic and dried oregano. Sauté for 1 minute until fragrant.
  3. Add Tomatoes and Stock: Pour in the canned tomatoes (crushing them lightly with your hands as you add them) and the stock. Stir in the granulated sugar and 1 teaspoon of salt.
  4. Bring to a Simmer: Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  5. Simmer: Allow the soup to simmer, uncovered, for 20 minutes. This concentrates the flavour and softens the tomatoes fully. Stir occasionally to prevent sticking.
  6. Blend (Crucial Step): Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth and velvety. (If using a standard blender, work in small, vented batches.)
  7. Strain (Optional): For an ultra-smooth texture, strain the blended soup through a fine-mesh sieve back into the clean pot, pressing down on the solids to extract all liquid. Discard any remaining seeds or skin.
  8. Finish and Season: Return the soup to low heat. Stir in the fresh chopped basil and the double cream (if using). Heat through for 1 minute—do not boil once the cream is added.
  9. Adjust Seasoning: Taste the soup. Adjust with more salt, pepper, or sugar (if it tastes too acidic). The flavor should be balanced: rich, savory, and slightly sweet.