Smooth Tomato Soup Finished with Cream

What you need

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 800 g (28 oz) canned whole peeled tomatoes, with their juice
• 750 ml (3 cups) vegetable stock
• 1 tsp sugar
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground
• 120 ml (1/2 cup) heavy cream
• fresh basil, chopped, for serving

Method

Restated from the original video

1. 1

   Melt the butter with the olive oil in a large pot over medium heat.

2. 2

   Add the onion and cook, stirring now and then, until soft and lightly golden, 8-10 min.

3. 3

   Stir in the garlic and cook until fragrant, about 1 min.

4. 4

   Add the tomato paste and stir it around the pot until it darkens slightly, 1-2 min.

5. 5

   Add the tomatoes with their juice, breaking them up with a spoon, then pour in the stock.

6. 6

   Season with the sugar, salt and pepper and bring to a boil.

7. 7

   Lower the heat, partly cover and simmer until the tomatoes fall apart, about 20 min.

8. 8

   Blend the soup until completely smooth with a stick blender, or in batches in a jug blender filled no more than halfway with the lid vented.

9. 9

   Return the soup to low heat and stir in the cream. Warm through for 2-3 min without letting it boil.

10. 10

    Taste and adjust the salt. Ladle into bowls and scatter with basil.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.