# What You 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 ounces) whole peeled tomatoes, drained
05 - 1 medium carrot, peeled and diced
→ Liquids
06 - 3 cups vegetable stock, 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
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
# How-To Steps:
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 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute, allowing flavors to develop.
04 - Add chopped 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 pot from heat, then stir in fresh basil leaves.
06 - Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth.
07 - Return soup to low heat. Stir in cream and optional butter until fully incorporated and heated through. Adjust seasoning to taste.
08 - Ladle into bowls, garnish with additional basil leaves, and serve hot.
