# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, diced
03 - 2 garlic cloves, minced
04 - 2 pounds ripe tomatoes, chopped or 2 cans 28 oz whole peeled tomatoes, drained
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 3 cups vegetable stock (use gluten-free if required)
07 - 1/2 cup heavy cream or coconut cream for dairy-free option
08 - 1 tablespoon tomato paste
→ Herbs & Seasonings
09 - 1 teaspoon sugar (optional to balance acidity)
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - 1/2 cup fresh basil leaves, packed, plus extra for garnish
→ Finishing
14 - 2 tablespoons unsalted butter (optional for richness)
# How To:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot; sauté for 5 to 7 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring.
04 - Add chopped tomatoes or canned tomatoes, vegetable stock, sugar if using, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
05 - Remove from heat and stir in fresh basil leaves.
06 - Use an immersion blender or transfer in batches to a countertop blender to purée until smooth.
07 - Return soup to low heat, stir in cream and butter until fully combined and warmed through. Adjust seasoning to taste.
08 - Ladle into bowls, garnish with additional basil leaves, and serve hot.
