Rich and Creamy Homemade Tomato SoupVeg

1

Chop the yellow onion and mince the garlic cloves.

2

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.

3

Add the chopped onions and cook for about eight minutes, stirring occasionally, until they are softened and translucent.

4

Add the minced garlic to the pot. Stir constantly for about five minutes to ensure it becomes aromatic without burning.

5

Pour in the two cans of whole peeled tomatoes (including the juice).

6

Add the vegetable or chicken stock (or water), sugar, black pepper, and a generous pinch of salt.

7

Bring the mixture to a boil, then reduce the heat to a simmer.

8

Add the dried thyme and oregano if using. Let the soup simmer for 30 minutes to reduce and allow the flavors to meld.

9

Remove the pot from the heat. Use an immersion blender to process the soup until it reaches a silky, smooth consistency.

10

Be careful not to over-blend to avoid bitterness.

11

Stir in a splash of cream to add richness. Taste the soup and adjust the seasoning with more salt or pepper if needed.

12

Ladle the hot soup into bowls. Garnish with fresh torn basil and serve with crusty bread or homemade croutons.