Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 28 oz canned crushed tomatoes
  • 2 cups chicken or vegetable broth
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 2 tbsp fresh basil leaves, chiffonade
  • 1 tbsp lemon juice

Instructions:

  1. Melt the butter over medium heat in a pot. Add the diced onion and sauté for 4–5 minutes until translucent and fragrant. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  2. Pour in the crushed tomatoes and broth. Stir in the sugar, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  3. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. Stir in the heavy cream and lemon juice until combined. Fold in the fresh basil just before serving.