Ingredients:

  • 2 lbs frozen whole tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1 tbsp lemon juice
  • 1/4 cup fresh basil leaves, chiffonade

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a Dutch oven over medium heat. Add the diced yellow onion and sauté until translucent and shimmering, about 5-7 minutes.
  2. Stir in 4 cloves minced garlic and cook for 60 seconds until fragrant but not browned.
  3. Add 2 lbs frozen whole tomatoes to the pot. Increase heat to medium-high and cook, stirring occasionally, until the tomatoes have released their liquid and begun to soften. (Alternative: Toss frozen tomatoes in oil and salt on a sheet pan and roast at 400°F/200°C for 30 minutes before adding them to the sautéed aromatics).
  4. Pour in 2 cups vegetable broth and bring the mixture to a gentle boil.
  5. Reduce heat to low, cover partially, and simmer for 20-30 minutes until the liquid has reduced by about one third.
  6. Turn off the heat. Stir in 2 tbsp unsalted butter and 1/2 cup heavy cream.
  7. Use an immersion blender directly in the pot, or transfer to a high-speed blender, and process until the soup is completely smooth. For ultra-smooth results, pass the blended soup through a fine-mesh strainer.
  8. Stir in 1 tbsp lemon juice and 1/4 cup fresh basil leaves. Season with 1 tsp kosher salt and 1/2 tsp cracked black pepper, adjusting to taste.