Creamy Tomato Basil Soup Classic Comfort

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup tomato paste
• Two 28-ounce cans whole peeled tomatoes (preferably San Marzano)
• 1/2 teaspoon baking soda
• 1 cup low-sodium vegetable or chicken broth
• 1 teaspoon brown sugar
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, roughly chopped, plus more for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the onion is soft and translucent.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

3. 3

   Push the onions and garlic to the side of the pot. Add the tomato paste directly to the hot surface. Let it sizzle and cook for 2-3 minutes, stirring constantly, until it darkens to a deep brick-red color.

4. 4

   Pour in the whole peeled tomatoes, crushing them with your hands or a wooden spoon as you add them. Stir in the baking soda. You will see it fizz and foam.

5. 5

   Add the broth and brown sugar, and bring the soup to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes.

7. 7

   Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, carefully transfer the soup in batches and blend until smooth.

8. 8

   Stir in the heavy cream and the fresh basil. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with additional fresh basil.