Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced (about 2 teaspoons or 6g)
  • 2 (28 ounce) cans crushed tomatoes (1.6kg total)
  • 4 cups vegetable broth (950ml)
  • 1 teaspoon dried oregano (5ml)
  • ½ teaspoon red pepper flakes (optional, for a bit of a kick – 2.5ml)
  • 1 cup heavy cream (240ml)
  • 1 cup fresh basil leaves, chopped (packed – about 30g)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon sugar (15ml) (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Stir in crushed tomatoes, vegetable broth, oregano, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
  3. Remove from heat and carefully blend the soup using an immersion blender until smooth.
  4. Return the pot to low heat. Stir in heavy cream (or coconut milk) and chopped basil. Season with salt, pepper, and sugar (if using) to taste.
  5. Heat gently for a few minutes, until heated through. Do not boil.
  6. Ladle into bowls and serve hot.