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:

  1. 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.
  2. Stir in the minced garlic and cook for 60 seconds more to avoid burning.
  3. Pour in the crushed tomatoes, diced tomatoes, and chicken broth. Stir in the sugar, salt, and pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  5. Remove the pot from heat and use an immersion blender to process the soup until it reaches a velvety consistency.
  6. Stir in the half-and-half and fresh basil before adjusting seasoning if necessary.