# What You'll 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 Make It:
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 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring frequently.
04 - Add chopped tomatoes, vegetable stock, sugar (if using), salt, black pepper, and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
05 - Remove pot from heat. Stir in fresh basil leaves.
06 - Use an immersion blender or a countertop blender in batches to purée the soup until smooth.
07 - Return soup to low heat. Stir in heavy cream or coconut cream and butter until thoroughly combined and warmed through. Adjust seasoning to preference.
08 - Ladle soup into bowls, garnish with additional fresh basil leaves, and serve hot.
