Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 28 oz canned crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1 tbsp tomato paste
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, chiffonade
  • 1 tsp lemon juice

Instructions:

  1. Heat the butter and olive oil over medium heat in a pot. Add the diced onion and cook for 5–7 minutes until softened and translucent.
  2. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant but not browned.
  3. Stir in the tomato paste and cook for 2 minutes to toast the paste until it turns a deep mahogany color.
  4. Pour in the crushed tomatoes and broth. Stir well, scraping the bottom of the pot to incorporate all the caramelized bits.
  5. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
  6. Use an immersion blender directly in the pot to blend the soup until completely smooth.
  7. Remove the pot from the heat. Stir in the heavy cream, fresh basil, and lemon juice.