Tomato Basil Soup

Instructions

1. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn.
2. Add tomatoes and seasonings
   Stir in the tomato paste and cook for 1 minute. Add the chopped tomatoes (or canned tomatoes with their juice), vegetable broth, dried oregano, and red pepper flakes if using. Season with salt and pepper.
3. Simmer the soup
   Bring the mixture to a boil, then reduce heat and simmer uncovered for about 25-30 minutes, stirring occasionally, until the tomatoes have broken down and the soup has thickened slightly.
4. Add fresh basil
   Stir in the fresh basil leaves and remove from heat. Let the soup cool slightly before the next step.
5. Blend until smooth
   Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender, covering the top with a towel to prevent hot splatters, and blend until smooth. Return the blended soup to the pot.
6. Finish and adjust seasonings
   Return the soup to medium-low heat. If using, stir in the heavy cream and sugar. Taste and adjust seasonings as needed with salt and pepper. Heat through without boiling if cream has been added.
7. Serve and garnish
   Ladle the hot soup into bowls. Garnish with additional fresh basil leaves, a drizzle of olive oil, and freshly ground black pepper if desired. Serve with crusty bread for a complete meal.