# 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 (gluten-free if required)
07 - ½ 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 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional)
13 - ½ cup fresh basil leaves, packed, plus extra for garnish
→ Finishing
14 - 2 tablespoons unsalted butter (optional for richness)
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot; sauté until softened and translucent, about 5 to 7 minutes.
02 - Add minced garlic to the pot and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for an additional minute.
04 - Add chopped tomatoes, vegetable stock, sugar if using, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to simmer uncovered for 25 minutes, stirring occasionally.
05 - Remove the pot from heat and stir in fresh basil leaves.
06 - Use an immersion blender or transfer the soup in batches to a blender and purée until smooth.
07 - Return puréed soup to low heat. Stir in heavy cream and butter until fully incorporated and warmed through. Adjust seasoning to taste.
08 - Ladle soup into bowls, garnish with additional basil leaves, and serve hot.
