Creamy Tomato Soup

For the soup

• 3 tablespoons (45 ml) unsalted butter or olive oil
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 3 cloves garlic, thinly sliced
• 2 tablespoons (30 ml) tomato paste
• 2 (28 oz / 795 g) cans whole peeled tomatoes, with their juice
• 2 cups (480 ml) chicken or vegetable stock
• 1 small bunch basil, stems and leaves separated
• 1 teaspoon (5 ml) sugar, if the tomatoes need it
• ¾ cup (180 ml) heavy cream
• Kosher salt and freshly ground black pepper

For serving

• Torn basil leaves
• Grated Parmesan or a spoonful of crème fraîche
• Olive oil, for drizzling

Build the tomato base

1. Melt the butter in a large Dutch oven over medium heat. Add the onion and carrot, season lightly with salt, and cook 8–10 minutes until soft but not browned. Add the garlic and cook about 30 seconds until fragrant.
2. Stir in the tomato paste and cook 2 minutes, until it darkens from bright red to brick and smells sweet rather than raw. This is where most of the depth comes from.
3. Add the tomatoes, crushing each one against the side of the pot, then the stock and the basil stems tied together. Bring to a simmer and cook uncovered 25–30 minutes, until the tomatoes have collapsed and the liquid tastes rounded rather than sharp. Fish out the basil stems.

Blend and finish

1. Blend the soup smooth, either with an immersion blender in the pot or in batches in a jug blender with the lid vented. Return it to low heat.
2. Stir in the cream and warm through without boiling. Taste and adjust the salt, add pepper, and add the sugar only if the tomatoes still taste sharp.
3. Ladle into bowls and finish with torn basil, a little Parmesan or crème fraîche, and a drizzle of olive oil.