Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 28 oz canned crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tbsp honey
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup heavy cream
  • 0.25 cup fresh basil leaves, chiffonade

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onions and cook for 5 minutes until soft and translucent.
  2. Stir in the garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Add the crushed tomatoes, vegetable broth, honey, salt, and pepper. Bring to a light simmer and cook for 20 minutes to allow flavors to meld.
  4. Stir in the heavy cream and fresh basil. Remove from heat.
  5. Use an immersion blender directly in the pot (or transfer to a stand blender in batches) to blend the soup until completely smooth and emulsified.