Ingredients:

  • 28 oz canned crushed tomatoes (San Marzano style)
  • 1 cup low sodium vegetable broth
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter, cold
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/3 cup heavy cream
  • 1 tbsp granulated sugar
  • 1/2 tsp dried oregano
  • 1/4 tsp baking soda
  • 1/2 cup fresh basil leaves, packed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a large pot over medium heat and add the diced onion. Cook until translucent, about 5 mins, but don't let them brown.
  2. Add the minced garlic and dried oregano to the onions. Cook for 1 minute until fragrant and sizzling.
  3. Pour in the 28 oz of crushed tomatoes and 1 cup of vegetable broth. Stir until the mixture begins to simmer gently.
  4. Stir in the 1 tbsp of sugar and the 1/4 tsp of baking soda. It will foam slightly; this is the acid being neutralized.
  5. Reduce heat to low and cover. Cook for 15 minutes to let the flavors meld.
  6. Use an immersion blender directly in the pot. Process until the liquid is completely smooth and velvety.
  7. Whisk the 1/3 cup of heavy cream into the soup. Keep the heat low to avoid boiling the cream.
  8. Remove the pot from the heat and drop in the 1 tbsp of cold butter. Whisk constantly until the butter has vanished into the soup.
  9. Stir in the chopped fresh basil, salt, and pepper. Wait 1 minute for the basil to wilt slightly.
  10. Taste one last time. If it's too tart, add a tiny pinch more sugar.