Cream of Tomato Soup

Sauté the aromatics. In a large pot over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 6 to 8 minutes. Add the garlic and cook 30 seconds, just until fragrant.

Toast the tomato paste. Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly. You want it to darken slightly and smell sweeter.

Add tomatoes and broth. Add the crushed canned tomatoes and broth. Stir in the salt, pepper, and dried herbs (if using). Bring to a gentle simmer.

Simmer. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until the onion is fully tender and the flavors taste melded and less “straight from the can.”

Blend smooth. Turn off the heat. Use an immersion blender to blend until very smooth. If using a countertop blender, blend in batches and vent it: remove the center cap, then cover the opening with a folded kitchen towel so steam can escape without soup splattering everywhere.

Finish with cream. Return soup to low heat and stir in the heavy cream. Keep it warm, but do not let it boil hard after adding dairy. Add the butter if using and stir until melted and glossy. Taste and adjust with more salt, a pinch of sugar if it is too sharp, and a small splash of balsamic or lemon juice if you want it brighter.

Serve. Ladle into bowls and finish with cracked black pepper, a swirl of cream, basil, croutons, or a little grated Parmesan. Serve with grilled cheese, obviously.