Ingredients

The Tomato Base

Tomato Passata: 24 ounces (approximately 700g). Look for passata sold in glass jars, ideally made from San Marzano or similar sweet tomatoes. The only ingredients listed should be tomatoes and perhaps salt.

Aromatics and Fats

Unsalted Butter: 3 tablespoons. Butter forms the flavor base and helps create the roux for thickening.
Olive Oil: 1 tablespoon. Used in combination with butter to prevent the butter from burning and adds a subtle fruity note.
Yellow Onion: 1 large, finely diced. Provides a sweet, savory foundation.
Carrot: 1 medium, finely diced (optional). Carrots add natural sweetness and depth, balancing the acidity of the tomatoes.
Garlic: 3 cloves, minced. Essential for aromatic depth.

Liquids and Creaminess

Vegetable or Chicken Broth: 2 cups (low sodium). Using broth instead of water adds complexity. Vegetable broth keeps the soup vegetarian.
Heavy Cream: ½ cup (plus more for drizzling). This adds the luxurious, velvety mouthfeel. You can adjust this amount to your preference for creaminess.

Seasoning and Flavor Enhancers

All-Purpose Flour: 2 tablespoons. This acts as a thickener (roux) to give the soup body.
Granulated Sugar: 1 to 2 teaspoons. This does not make the soup sweet; it counteracts the natural acidity of the tomatoes for a balanced flavor.
Fresh Basil: ½ cup, loosely packed. Added at the end for that classic tomato-basil flavor profile.
Salt: 1 teaspoon (adjust to taste).
Black Pepper: ½ teaspoon, freshly ground.
Red Pepper Flakes: ¼ teaspoon (optional, for a slight warmth).

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Instructions

Step 1: Sauté the Aromatics
In a large Dutch oven or heavy-bottomed pot, heat the 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Once the butter is melted and foaming, add the diced onion and carrot (if using). Sauté for 7-10 minutes, stirring occasionally, until the vegetables are very soft and the onions are translucent and sweet.

Step 2: Bloom the Garlic and Spices
Add the minced garlic and the optional red pepper flakes to the pot. Cook for about 60 seconds until the garlic is fragrant. Be careful not to burn the garlic, as this will make the soup bitter.

Step 3: Create the Roux
Sprinkle the 2 tablespoons of flour over the softened vegetables. Stir constantly and cook for 1-2 minutes. This cooks off the raw flour taste and creates a roux, which will help thicken the soup and stabilize the cream later on. The mixture will become thick and pasty.

Step 4: Add the Liquids
Slowly pour in the 2 cups of broth while whisking constantly to integrate the roux smoothly and prevent lumps. Once the broth is incorporated, pour in the entire 24 ounces of tomato passata. Stir well to combine.

Step 5: Simmer and Develop Flavors
Bring the soup to a gentle simmer over medium-high heat. Once it starts to bubble, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes. This allows the flavors to meld and the acidity of the passata to mellow.

Step 6: Blend for Silkiness
After 20 minutes, turn off the heat. Add the ½ cup of fresh basil leaves to the pot. Now it’s time to blend.

Using an Immersion Blender: Place the immersion blender directly into the pot and blend until the soup is completely smooth and silky. This is the easiest and safest method.
Using a Countertop Blender: If using a regular blender, work in batches. Do not fill the blender more than halfway with hot liquid. Vent the lid slightly (covering the opening with a kitchen towel) to allow steam to escape, and blend until perfectly smooth. Return the blended soup to the pot.

Step 7: Add Cream and Season
Place the pot back over low heat. Stir in the ½ cup of heavy cream. Do not let the soup boil after adding the cream, as it may curdle. Now, season the soup. Stir in the salt, pepper, and 1 teaspoon of sugar. Taste the soup. If it still seems too sharp or acidic, add the second teaspoon of sugar. Adjust salt and pepper as needed.

Nutrition

Serving Size: one normal portion
Calories: 320