# What You’ll Need:
→ Main Ingredients
01 - 2 tbsp olive oil
02 - 1 small onion, diced
03 - 3 cloves garlic, minced
04 - 1 can (28 oz) crushed tomatoes
05 - 1 cup vegetable broth
06 - 1/2 cup heavy cream
07 - 1 tbsp tomato paste
08 - 1 tsp sugar (optional, to balance acidity)
09 - 1/2 tsp dried oregano
10 - 1/4 tsp red pepper flakes (optional)
11 - Salt and pepper, to taste
12 - 1/2 cup fresh basil leaves, chopped (plus more for garnish)
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until translucent.
02 - Stir in garlic and cook for another 30 seconds until fragrant.
03 - Add crushed tomatoes, vegetable broth, tomato paste, sugar (if using), oregano, red pepper flakes, salt, and pepper. Stir well.
04 - Bring to a simmer and cook uncovered for 15–20 minutes to let the flavors meld.
05 - Remove from heat. Stir in fresh basil and heavy cream.
06 - Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a regular blender.
07 - Return to low heat if needed and adjust seasoning to taste.
08 - Serve hot, garnished with extra basil and a drizzle of cream if desired.
