Classic Tomato Soup

In a large pot, heat olive oil and butter over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant. This aromatic base will give your soup incredible depth of flavor.

Add the canned tomatoes with their juice, crushing them by hand as you add them to the pot. Pour in the vegetable broth, then add dried basil, oregano, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally. The sugar helps balance the acidity of the tomatoes.

Remove the pot from heat and use an immersion blender to puree the soup until smooth, or leave slightly chunky if preferred. Return to low heat and slowly stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh basil and a drizzle of cream if desired.