Tomato Basil Soup

• a pat of butter1 tbsp unsalted buttera splash of olive oil1 tbsp olive oil — skip the butter and use a little extra oil instead
• a splash of olive oil1 tbsp olive oil
• 1 onion, diced1 yellow onion, diced
• 3 cloves of garlic, minced3 cloves garlic, minced
• a glug of tomato paste2 tbsp tomato paste
• 1 big can of crushed tomatoes28 oz crushed tomatoes
• about 2 cups of broth2 cups vegetable broth
• a pinch of sugar1 tsp sugar
• salt to tastesalt, to taste
• a few cracks of black pepperblack pepper, to taste
• a big handful of fresh basil1/2 cup fresh basil
• a glug of heavy cream1/4 cup heavy creama glug of full-fat coconut milk1/4 cup full-fat coconut milk — adds a faint coconut note but stays creamy

Steps

1. Heat the butter and olive oil together in a large pot over medium. Add the onion and cook until soft and see-through, about 6 minutes.
2. Add the garlic and tomato paste. Stir for about 1 minute, until it smells fragrant.
3. Pour in the crushed tomatoes and broth, then add the sugar, salt, and pepper. Bring up to a gentle simmer.
4. Drop the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.
5. Take the pot off the heat and stir in the basil. Blend until smooth with an immersion blender, or work in batches in a countertop blender, holding the lid carefully.
6. Stir in the cream and heat gently on low for 2 minutes. Taste, add more salt if needed, and serve with a few extra basil leaves on top.