Ingredients:

  • 1 medium yellow onion (150g), roughly chopped
  • 3 large cloves garlic (15g), smashed and peeled
  • 2 cans (28 oz / 800g each) whole peeled plum tomatoes
  • 4 tbsp (56g) unsalted butter, divided
  • 2 cups (475ml) low sodium vegetable or chicken stock
  • 1 tsp (4g) granulated sugar
  • 1 tsp (1g) dried oregano
  • 1 tsp (6g) Kosher salt
  • 0.5 tsp (1g) freshly cracked black pepper

Instructions:

  1. Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onions and a pinch of salt. Sauté until translucent and soft, approximately 5 to 7 minutes.
  2. Add the smashed garlic to the pot and cook for 1 minute until fragrant and nutty, ensuring it does not brown.
  3. Add the whole peeled tomatoes and their juices to the pot. Use a wooden spoon to break the tomatoes into smaller pieces.
  4. Stir in the stock, sugar (or baking soda), and dried oregano. Bring the mixture to a gentle simmer. Reduce heat to low and cook for 15-20 minutes to allow flavors to meld.
  5. Use an immersion blender to blend the soup until completely smooth. While blending, incorporate the remaining 2 tablespoons of cold butter to emulsify and create a velvety texture.
  6. Season with Kosher salt and freshly cracked black pepper to taste. For an ultra-smooth texture, pass the soup through a fine-mesh strainer before serving.