Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter and olive oil over medium heat. Add the diced onion and cook until translucent and soft (about 5 minutes). Stir in the minced garlic and cook for 60 seconds more until fragrant.
  2. Pour in the crushed tomatoes, vegetable broth, salt, pepper, and sugar. Stir well to combine. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  3. Remove the pot from heat and stir in the fresh basil. Use an immersion blender directly in the pot, or transfer to a standard blender in batches, until the texture is completely smooth.
  4. Stir in the heavy cream and lemon juice until the soup turns a soft, creamy orange-red.