# 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 oz each - 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 alternative)
08 - 1 tablespoon tomato paste
→ Herbs & Seasonings
09 - 1 teaspoon sugar (optional, to balance acidity)
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, for heat)
13 - 1/2 cup fresh basil leaves, packed, plus extra for garnish
→ Finishing
14 - 2 tablespoons unsalted butter (optional, for richness)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and carrot; cook for 5 to 7 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute until aromatic.
03 - Stir in tomato paste and cook for 1 minute to develop flavor.
04 - Add chopped tomatoes, vegetable stock, sugar (optional), salt, black pepper, and crushed red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
05 - Remove from heat and stir in fresh basil leaves.
06 - Use an immersion blender or transfer in batches to a countertop blender to purée the soup until smooth.
07 - Return puréed soup to low heat. Stir in cream and optional butter until fully incorporated and warmed through. Adjust seasoning to taste.
08 - Ladle into bowls, garnish with additional basil, and serve hot.
