Creamy Tomato Soup

Preparación

1. 1

   Soften the onion and garlic

   Melt the butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes. Add the smashed garlic and cook for another 1 minute until fragrant.

2. 2

   Add tomatoes and paste

   Stir in the tomato paste and cook for 1 to 2 minutes, letting it darken slightly on the bottom of the pot. Pour in the crushed tomatoes and chicken broth, then stir everything together.

3. 3

   Season and simmer

   Add the sugar, basil, a generous pinch of salt, and a few cracks of black pepper. Bring the soup to a gentle boil, then reduce heat to low, cover partially, and simmer for 15 minutes to let the flavors come together.

4. 4

   Blend until smooth

   Use an immersion blender directly in the pot and blend until completely smooth and velvety. Alternatively, carefully transfer in batches to a countertop blender and blend until silky. Return to the pot over low heat.

5. 5

   Stir in cream and finish

   Pour in the heavy cream and stir to combine. Taste and adjust salt and pepper as needed. Heat gently for 2 to 3 minutes — do not boil after adding the cream.

6. 6

   Serve

   Ladle into bowls and finish with a swirl of cream and a few fresh basil leaves or a crack of black pepper. Serve hot alongside crusty bread or a grilled cheese sandwich.