Ingredients:
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 small carrot, finely diced
- 1 stalk celery, finely diced
- 28 oz canned crushed tomatoes
- 15 oz canned diced tomatoes
- 2 cups low-sodium chicken broth
- 1 tbsp granulated sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup half-and-half
- 2 tbsp fresh basil, chiffonade
Instructions:
- Melt the butter over medium heat in a Dutch oven. Add the diced onion, carrot, and celery, and sauté for 6–8 minutes until the vegetables are translucent.
- Stir in the minced garlic and cook for 60 seconds more to avoid burning.
- Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Stir in the sugar, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Remove the pot from heat and use an immersion blender to process the soup until it reaches a velvety consistency.
- Stir in the half-and-half and fresh basil before adjusting seasoning if necessary.