Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 tsp baking soda
  • 28 oz canned crushed tomatoes
  • 2 cups low-sodium chicken broth
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the diced onions and a pinch of salt. Sauté for 5 minutes until the onions are soft and translucent.
  2. Add the minced garlic and tomato paste to the pot. Stir constantly for 60 seconds until the paste darkens in color and becomes fragrant.
  3. Pour in the crushed tomatoes and broth. Stir in the baking soda and dried oregano. Note: the mixture may bubble slightly as the acid neutralizes.
  4. Bring the liquid to a gentle boil, then reduce heat to low. Simmer uncovered for 20 minutes to allow flavors to meld.
  5. Remove the pot from heat. Use an immersion blender to process the soup until completely smooth.
  6. Season with salt and pepper to taste. Garnish with fresh basil chiffonade before serving.