Ingredients:

  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 2 cups chicken broth
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil leaves, packed
  • 1 tsp balsamic vinegar

Instructions:

  1. Melt the butter over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the crushed tomatoes, broth, sugar, salt, and pepper. Stir well to combine, bring to a gentle simmer, then reduce heat to low and bubble softly for 10 minutes.
  3. Remove the pot from the heat. Stir in the fresh basil leaves and balsamic vinegar. Use an immersion blender to purée until the texture is completely smooth.
  4. Stir in the heavy cream last, ensuring the soup does not return to a hard boil to prevent separation.