Ingredients
Scale
- 2 cans (28 oz each) whole peeled San Marzano tomatoes
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 cups high-quality vegetable broth
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, packed
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and freshly cracked black pepper to taste
- Optional: Red pepper flakes for a festive kick
Instructions
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and cook for about 5 to 7 minutes until they are translucent and soft. Stir in the minced garlic and dried oregano, cooking for another 60 seconds until fragrant. Do not let the garlic brown, as this can make the soup bitter.
- Add the canned tomatoes with their juices and the vegetable broth to the pot. Use a wooden spoon to gently break up the whole tomatoes. Increase the heat to bring the mixture to a boil, then immediately reduce to a simmer. Let the soup cook uncovered for 20 minutes to allow the flavors to meld and the tomatoes to soften further.
- Remove the pot from the heat. Stir in the fresh basil leaves. Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you prefer an extra-silky texture, you can pass the soup through a fine-mesh sieve. Return to low heat and stir in the heavy cream and balsamic vinegar. Season generously with salt and pepper. Serve hot with a garnish of fresh basil or a swirl of cream.
- Cook Time: 45 minutes