This velvety soup starts with softened onion and garlic bloomed with red pepper flakes, then deepened with tomato paste cooked until it turns a rich brick-red. Whole peeled tomatoes and their juices simmer down with broth until everything breaks apart into a thick, flavorful base, then get blended until silky smooth. A finish of heavy cream rounds out the acidity and gives every spoonful that classic, cozy texture. Fresh basil and a side of crusty bread turn it into a complete meal, and it comes together in one pot with minimal cleanup. It's an easy one to keep on rotation for an added sugar kitchen, since the deep tomato flavor here comes through on its own without needing a sweetener to balance it out.
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Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute.
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