Ingredients
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic minced
- 1 carrot peeled and diced
- 1 stalk celery diced
- 1 28-ounce can whole, peeled tomatoes, with juice
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes optional
- 1/2 cup heavy cream
Instructions
- In a large pot, melt butter over medium heat. Add onions, garlic, carrot, and celery, and sauté until the onions are translucent and vegetables are softened, about 5 minutes.
- Stir in the whole, peeled tomatoes with their juice, vegetable broth, dried basil, salt, black pepper, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return to the pot.
- Stir in the heavy cream and heat through. Adjust seasoning with additional salt and pepper if needed. Serve hot.
