Creamy Tomato Soup

Ingredients

• 800g canned whole San Marzano tomatoes
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic, smashed
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 120ml heavy cream, plus extra to swirl
• 1 tablespoon tomato paste
• 500ml vegetable or chicken stock
• 1 teaspoon sugar
• Salt and black pepper to taste
• Small handful fresh basil leaves, to garnish

Steps

1. 1

   1. Heat olive oil and butter in a large heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the garlic, tomato paste, oregano, and red pepper flakes and cook for 2 minutes more.

2. 2

   2. Pour in the canned tomatoes and stock, crushing the tomatoes with your hands as you add them. Stir in the sugar, season generously with salt and pepper, and bring to a gentle boil.

3. 3

   3. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.

4. 4

   4. Remove from heat and blend the soup until completely smooth using an immersion blender or in batches in a countertop blender.

5. 5

   5. Return the soup to the pot over low heat, stir in the heavy cream, and taste for seasoning. Warm through for 2–3 minutes without boiling.

6. 6

   6. Ladle into bowls, drizzle a ribbon of cream across the surface, and scatter fresh basil leaves on top before serving.