Weeknight Tomato Basil Soup

Heat the olive oil in a medium Dutch oven or soup pot over medium heat. Add the diced onion. Cook for approximately 6–8 minutes, stirring occasionally, until soft and translucent. Do not rush this step; gently cooking the onion builds the soup's base flavor.

Add the minced garlic, tomato paste, dried oregano, and red pepper flakes if using. Cook for approximately 1–2 minutes, stirring constantly. The tomato paste should darken slightly and begin to caramelize. Do not burn the garlic.

Add the canned tomatoes, broth, kosher salt, and black pepper. If using whole peeled tomatoes, break them up gently with a wooden spoon. Bring the soup to a gentle boil.

Reduce heat to medium-low. Simmer uncovered for approximately 20 minutes, stirring occasionally. The tomatoes should soften completely and the flavors should become more concentrated.

Add the fresh basil during the final few minutes of simmering. Reserve a few leaves for garnish if desired.

Remove the pot from direct heat. Use an immersion blender to blend until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender. Do not overfill a blender with hot soup. Vent the lid appropriately and blend in batches.

Return the soup to low heat. If using heavy cream, stir it in now. Taste and adjust salt, black pepper, and basil. If the tomatoes taste unusually sharp or acidic, add up to 1 tsp sugar. Do not automatically add sugar if the soup already tastes balanced.

Ladle into bowls. Optional finishes: grated Parmesan, fresh basil, cracked black pepper, or a small drizzle of olive oil. Serve hot with grilled cheese or crusty bread if desired.